Bacon Avocado& Cheese Omelets with Tomato Sa

Directions

1. 1

   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

2. 2

   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 Unsalte

3. 3

   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

4. 4

   In a bowl whisk together the eggs, the water, and salt and pepper to taste

5. 5

   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

6. 6

   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

7. 7

   Fold the omelet over the filling, transfer it to a plate, and keep it warm

8. 8

   Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with