Bacon, Avocado, And Cheese Omelets With Tomato Salsa Recipe
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Ingredients : Bacon, Avocado, And Cheese Omelets With Tomato Salsa Recipe
2/3 cup Finely chopped seeded
Tomato
2 tbsp Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tbsp Minced fresh coriander
(cilantro)
1 tbsp Fresh lime or lemon juice
4 large Eggs
2 tbsp Water
1 tbsp Unsalted butter
3 slice lean bacon,
Cooked and crumbled
1 small Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
1/2 cup 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.)
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Per Serving (excluding unknown items): 538 Calories; 55g Fat (90.8%
calories from fat); 11g Protein; 1g Carbohydrate; 0g Dietary Fiber; 498mg
Cholesterol; 124mg Sodium. Exchanges: 1 1/2 Lean Meat; 10 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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