Bacon Avocado and Cheese Omelets with Tomato Salsa

With breakfast always being referred to as the most important meal of the day, it’s important to eat something not only nutritious, but also delicious. You’re cutting the overnight fast after all, so why not enjoy this restaurant worthy omelet? With avocados as a great source of potassium, and eggs as a delicious source of choline, this recipe has a benefiting taste. Avocados are one of my favorites because they complement so many different ingredients. It’s such a popular recipe in Kathey Jo’s Kitchen, especially on Sunday mornings where breakfast is a staple and a major part of our morning.

This omelet recipe calls for a deliciously made tomato salsa to go with the omelet. This brings a kick to the omelet while bringing out the flavors of the omelet “stuffing.” It calls for a single pickled or fresh jalapeño, but you can always add more or less according to your spice tolerance. Sometimes this means I add exactly one jalapeño, but other times I add up to two. It all depends on how spicy the particular chilies are. Another delicious combination that is quite possibly one of my all-time favorites is bacon and avocado. The crispy bacon gives the perfect crunch to the already flavorful avocado. Make this omelet once and it’ll be a recurring top choice in your kitchen.

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

OMELET

• 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 inch 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.