Bacon Avocado And Cheese Omelets With Tomato Salsa

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Recipe from: best of gourmet 1993 (condé nast)

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Steps

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In a small bowl stir together the tomato , the onion , the jalapeno , the coriander , the lime juice , and salt and pepper to taste until the salsa is combined well.

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In a bowl whisk together the eggs , the water , and salt and pepper to taste.

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In an 8-inch skillet , preferably non-stick , heat 1 / 2 tablespoon of the butter over moderately high heat until the foam subsides , pour in half the egg mixture , tilting the skillet to spread the mixture evenly over the bottom , and cook it for 1 minute , or until it is almost set.

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Sprinkle half the omelet with half the bacon , half the avocado , peeled and cut into 1 / 2-inch pieces , and half the monterey jack and cook the omelet for 1 minute , or until it is set.

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Fold the omelet over the filling , transfer it to a plate , and keep it warm.

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Make another omelet in the same manner with the remaining butter , egg mixture , bacon , avocado , and monterey jack and serve the omelets with the salsa.

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Ingredients

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tomatoes, red onions, jalapeno chile, fresh coriander, fresh lime juice, eggs, water, unsalted butter, lean bacon, avocado, monterey jack cheese