Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2/3 cup finely chopped seeded tomato

　　2 tablespoons finely chopped red onion

　　1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)

　　2 tablespoons minced fresh coriander

　　1 tablespoon fresh lime or lemon juice

　　4 large eggs

　　2 tablespoons water

　　1 tablespoon unsalted butter

　　3 slices of lean bacon, cooked and crumbled

　　1 small avocado (preferably California)

　　1/2 cup coarsely grated Monterey Jack (about 2 ounces)

　　

Step 1

In a small bowl stir together the tomato, the onion, the jalapeño, 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.

　　

Step 2

In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half 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 filing, 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.