Bacon Avocado and Cheese Omelets with Tomato Salsa
| Yield: | 2 Servings |
| Categories: | Eggs, Sauces |
| 2/3 | c | Finely chopped seeded |
| Tomato | ||
| 2 | tb | Finely chopped red onion |
| 1 | Pickled or fresh jalapeno | |
| Chili, or to taste, seeded | ||
| And minced. (wear rubber | ||
| Gloves) | ||
| 2 | tb | Minced fresh coriander |
| (cilantro) | ||
| 1 | tb | Fresh lime or lemon juice |
| OMELET | ||
| 4 | lg | Eggs |
| 2 | tb | Water |
| 1 | tb | Unsalted butter |
| 3 | Slices of lean bacon, | |
| Cooked and crumbled | ||
| 1 | sm | Avocado (preferably |
| California) peeled and | ||
| Chopped in half-inch cubes. | ||
| 1/2 | c | Coarsely grated Monterey |
| Jack (about 2 oz) |
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