Bacon, Avocado, and Cheese Omelets with Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
2/3 cup finely chopped seeded tomato |
2 tablespoons finely chopped red onion |
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves) |
2 tablespoons minced fresh coriander |
1 tablespoon fresh lime or lemon juice |
4 large eggs |
2 tablespoons water |
1 tablespoon unsalted butter |
3 slices of lean bacon, cooked and crumbled |
1 small avocado (preferably california) |
1/2 cup coarsely grated monterey jack (about 2 ounces) |
Directions:
1. In a small bowl stir together the tomato, the onion, the jalapeño, 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.
2. In a 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 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 filing, 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.
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