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Eggs - Omelet: Bacon, Avocado & Cheese Omelet

Source of Recipe

The Geezer Cookbook, by Dwayne Pritchett


List of Ingredients

16 eggs, beaten
1/2 cup water
2 sticks butter, melted
1 pound bacon, cooked and crumbled
4 small avocados, peeled, cut 1/2" cubes
2 cups Monterey jack cheese, grated
SALSA:
8 bunches tomatoes, chopped fine
3 onions, chopped fine
1 jar chopped jalapeno peppers
1 can green chiles
2 cloves garlic, minced
4 tablespoons ground coriander
4 tablespoons lemon juice
1/2 teaspoon caraway seeds
1 teaspoon cumin
1/2 teaspoon cayenne pepper


Recipe

In a large pot, combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375ºF until set. In a medium pot, combine all salsa ingredients and stir well. Serve salsa as topping for each serving of omelet.