Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. (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 Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 sm Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
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 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.)

Browse by categories