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Bacon, Avocado and Cheese Omelets

Source of Recipe


From "Best of Gourmet 1993"






List of Ingredients



• 2/3 cup finely chopped seeded tomato
  
• 2 Tbsp finely chopped red onion
  
• 1 pickled or fresh jalapeño chile, seeded and minced
  
• 2 Tbsp minced fresh cilantro
  
• 1 Tbsp fresh lime or lemon juice
  
• 4 large eggs
  
• 2 Tbsp water
  
• 1 Tbsp unsalted butter
  
• 3 slices of lean bacon, cooked and crumbled
  
• 1 small avocado (preferably California)
  
• 1/2 cup coarsely grated Monterey jack cheese (about 2 ounces)
  






Instructions



1. In a small bowl, stir together the tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste until the salsa is combined well.
   
   
2. In a bowl, whisk together the eggs, water, and salt and pepper to taste.
   
   
3. In an 8-inch skillet (preferably nonstick), heat 1-1/2 tablespoons of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set.
   
   
4. 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.
   
   
5. 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.
   
   Makes 2 servings.