Bacon, Avocado and Cheese Omelet with Salsa

Prep Time: 15 minutes
Cook Time: 3 minutes
Yield: Makes 6 servings

Ingredients:

SALSA
2 cups finely chopped tomatoes, seeded
1/4 cup minced mild onion, like Vadalia or red
2 jalapeno peppers, or to taste, seeded and minced
4 tbsps. minced fresh cilantro
3 tbsps. fresh lime or lemon juice
Salt and pepper, to taste

OMELET
12 large eggs
6 tbsps. water
Salt and pepper to taste
Crisco® Original No-Stick Cooking Spray
9 slices of lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/4-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese

Preparation Directions:

SALSA
1. Stir together, in a small bowl, tomato, onion, jalape–o, cilantro, lime juice, and salt and pepper to taste.

OMELETS
1. Whisk together eggs, water, and salt and pepper to taste.
2. Spray an 8-inch skillet well with no-stick cooking spray. Heat over medium heat.
3. Pour 1/3 cup of the egg mixture evenly over bottom of skillet, tilting skillet quickly to cover. Cook for 1-2 minutes, or until it is set.
4. Sprinkle one half of the omelet with 1 tablespoon crumbled bacon, 1/3 cup chopped avocado and 1/4 cup Monterey Jack cheese; cook the omelet for 2-3 minutes, or until it is set.
5. Fold omelet over the filling, transfer to a plate and keep warm.
6. Repeat with the remaining egg mixture, bacon, avocado and Monterey Jack cheese. Respray skillet before preparing each omelet.
7. Serve omelets with the salsa.