Bacon, Avocado, & Cheese Omelets With Tomato Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Finely chopped seeded,
Tomato,
2 tbsp: Finely chopped red onion,
1: Pickled or fresh jalapeno,
Chili, or to taste, seeded
And minced., (wear rubber
Gloves),
2 tbsp: Minced fresh coriander,
, cilantro
1 tbsp: Fresh lime or lemon juice,
OMELET
4 large: Eggs,
2 tbsp: Water,
1 tbsp: Unsalted butter,
3 Slices: of lean bacon,
Cooked and crumbled,
1 small: Avocado, (preferably
California) peeled and,
Chopped in half-inch cubes.,
1/2 cup: Coarsely grated Monterey,
Jack, about 2 oz
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp