Bacon, Avocado, and Cheese Omelets with Tomato Salsa

ingredients

• 2/3 cup finely chopped seeded tomato
• 2 tablespoons finely chopped red onion
• 1 pickled or fresh jalapeño chili, or to taste, seeded and minced
• 2 tablespoons minced fresh coriander
• 1 tablespoon fresh lime or lemon juice
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon unsalted butter
  4 teaspoons whipped butter
  1 tablespoon hydrogenated fat
  1 tablespoon margarine
  2 1/4 teaspoons olive oil
• 3 slices of lean bacon, cooked and crumbled
  3 slices Canadian bacon
  3 slices smoked ham
• 1 small California avocado
• 1/2 cup coarsely grated Monterey Jack (about 1/4 cup)

directions

In a small bowl stir together the tomato, the onion, the jalapeño, 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 a 8 inch skillet, preferably non-stick, heat 1 1/2 teaspoons of the butter over moderately high heat until the foam subsides, pour in half 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 0.5 inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, 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.