Title: Bacon, avocado, & cheese omelets with tomato
 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.)