Title: Bacon avocado & cheese omelets with tomato sa
 Categories: Sauces, Eggs
      Yield: 2 Servings
 
    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

MMMMM---------------------------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.) David Oesterreich Indianapolis, IN