Bacon, Avocado & Cheese Omelets with Tomato Salsa
Tags: omelet, salsa, bacon, avocado, cheese, wisconsin cheese, breakfast, lunch, brunch
Serving Size: Serves 2
2/3 cup finely chopped seeded tomato
2 Tablespoons finely chopped red onion
1 pickled or fresh jalapeno chili, or to taste, seeded and minced
2 Tablespoons minced fresh cilantro
1 Tablespoon fresh lime or lemon juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter
3 slices lean bacon, cooked and crumbled
1/2 cup (about 2 ounces) coarsely grated Monterey Jack
How could this omelet be bad with bacon, avocado & cheese?
In a small bowl stir together the tomato, the onion, the jalapeÃ±o, 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 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 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.