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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Madelaine
Servings: 6
For the Salsa:
2 cups finely chopped tomatoes, seeded
2 jalapeño peppers, or to taste, seeded and minced
4 tablespoons fresh cilantro, minced
3 tablespoons fresh lime or lemon juice
salt and pepper to taste
For the Omelet:
12 large eggs
6 tablespoons water
salt and pepper to taste
3 tablespoons margerine or butter flavor Crisco, divided
For the Filling:
9 slices of lean bacon, cooked and crumbled
2 small avocados, peeled, cut in ½-inch pieces
1 ½ cup coarsely grated Monterey Jack cheese
To prepare salsa, stir together in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste. Set aside.
Whisk together eggs and water; add salt and pepper to taste.
Heat ½ tablespoon the margerine or Crisco in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in ⅙ of the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set. Sprinkle one-half of the omelet with ⅙ of the bacon, ⅙ of the avocado and ⅙ of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set. Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining Crisco, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.
Variation:
For a hungry crowd preheat broiler, heat 1 to 1-½ tablespoons of the shortening in a 12-inch skillet. Follow above directions using one-half of the egg mixture, cooking until almost set. Add one-half of the filling and finish under broiler. (Be careful not to use a skillet with a plastic handle under broiler — or cover handle with aluminum foil and leave oven door open with handle facing out). Fold omelet over and cut into three wedges.
Repeat with remaining ingredients.