Bacon, Avocado, and Cheese Omelets with Tomato Salsa

Makes 2 servings

Mary Bansemar

ingredients

2/3 C finely chopped seeded tomato
2 tbsp finely chopped red onion
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
2 tsp dried coriander
1 tbsp fresh lime or lemon juice
4 large eggs
2 tbsp water
1 tbsp unsalted butter
3 slices bacon, cooked and crumbled
1 small avocado
1/2 C coarsely grated Monterey Jack (about 2 ounces)

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.

Source: Mary Bansemar adapted from Epicurious