Bacon, Avocado & Cheese Omelet
2 c. finely chopped, seeded tomato
2 jalapeno peppers, or to taste, seeded & minced 4 T. minced fresh
3 T. fresh lime or lemon juice
Salt & black pepper
6 T. water
3 T. butter flavored Crisco, divided
9 slices lean bacon, cooked & crumbled
2 small avocados, peeled & cut into 1/2 inch pieces
1 1/2 c. coarsely grated Monterey Jack cheese
To make the salsa, combine tomato, jalapeno, cilantro & lime juice in a small bowl. Season with S & P; set aside.
Whisk together the eggs,water, and salt & pepper in a medium bowl. Heat 1/2 T. Crisco in an 8inch skillet over med-high heat. Pour 1/6 of egg mixture into skillet. Cook for 1 minute or until almost set. Sprinkle 1/2 the omelet with 1/6 the bacon, avocado, & cheese. Cook the omelet from 1 minute or
until set. Fold the omelet over the filling, transfer it to a plate and keep warm. Repeat to make 6 omelets. Serve topped with salsa.(And in my opinion, sour cream too!)
Makes 6 servings.