Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)
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
