Categories: Sauces, Eggs 
      Yield: 2 servings 
  
    2/3 c  Finely chopped seeded 
           Tomato 
      2 tb Finely chopped red onion 
      1    Pickled or fresh jalapeno 
           Chili, or to taste, seeded 
           And minced.  (wear rubber 
           Gloves) 
      2 tb Minced fresh coriander 
           (cilantro) 
      1 tb Fresh lime or lemon juice 
 
-----------------------------------OMELET----------------------------------- 
      4 lg Eggs 
      2 tb Water 
      1 tb Unsalted butter 
      3    Slices of lean bacon, 
           Cooked and crumbled 
      1 sm Avocado (preferably 
           California) peeled and 
           Chopped in half-inch cubes. 
    1/2 c  Coarsely grated Monterey 
           Jack (about 2 oz) 
  
        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.) David Oesterreich Indianapolis, IN