Avocado and Cheese Omelets with Tomato Salsa

Start your day off right and make this recipe! If you are an avocado lover like me, you’ll want to try this avocado and cheese omelet. Avocados are a new staple in breakfast cuisine, and for good reason! Not only are you replacing a whole carb variable, but it could help improve blood flow, positively impacting your blood pressure. Not to mention they are packed with potassium and healthy fats! Delicious and nutritious—it’s a win, win!

For this recipe, I always suggest starting by preparing the tomato salsa. Make sure the salsa ingredients listed below are finely chopped for an ideal texture. Depending on your spice tolerance, you’ll want to the right amount of jalapeño. The recipe calls for one, but you can definitely adjust it to your liking. Sometimes I add 1 and other times I add an extra half. Just make sure to seed and mince the pepper before adding it to the bowl.

A popular question I get asked at Kathey Jo’s Kitchen, is “how do I avoid my egg sticking?” There are different reasons why your egg could be sticking but I’d say that the ones I’ve seen the most are due to the kind of pan being used and cooking the egg at the wrong temperature. Preferably, use an 8-inch skillet that is non-stick. This kind will work on your favor, trust me. Perhaps you are adding in your eggs into a pan that is not hot enough. Make sure your pan is heated enough to where your butter is foamy and sizzled. It’s simple, all you need is practice and you’ll be making restaurant worthy omelets!

INGREDIENTS

• 2/3 cup Finely chopped seeded Tomato
• 2 tablespoon Finely chopped red onion
• 1 Pickled or fresh jalapeno Chili, or to taste, seeded and minced.
• 2 tablespoon Minced fresh coriander (cilantro)
• 1 tablespoon Fresh lime or lemon juice
• 4 large Eggs
• 2 tablespoon Water
• 1 tablespoon 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

1. 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.
2. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
3. 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.
4. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 in pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set.
5. Fold the omelet over the filling, transfer it to a plate, and keep it warm.
6. 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.