Bacon Avocado & Cheese Omelets With Tomato Sa Recipe
Recipe
Ingredients
2/3 cup finely chopped seeded
1 tomato
2 tbsp finely chopped red onion
1 pickled or fresh jalapeno
1 chili, or to taste, seeded
1 and minced. (wear rubber
1 gloves)
2 tbsp minced fresh coriander
1 (cilantro)
1 tbsp fresh lime or lemon juice
OMELET
4 large eggs
2 tbsp water
1 tbsp unsalted butter
3 slices of lean bacon,
1 cooked and crumbled
1 small avocado (preferably
1 california) peeled and
1 chopped in half-inch cubes.
1/2 cup coarsely grated monterey
1 jack (about 2 oz)
Recipe
Preparation
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. In a bowl whisk together the eggs,
the water, and salt and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon
of the butter over moderately high heat until the foam subsides, pour
in half the egg mixture, tilting the skillet to spread the egg
mixture evenly over the bottom, and cook it for 1 minute, or until it
is almost set. 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. Fold the
omelet over the filling, transfer it to a plate, and keep it warm.
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 over. Serves 2. (or 3 if you have enough other things in
the breakfast.) David Oesterreich Indianapolis, IN
Servings:
2
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