Bacon, Avocado, & Colby Jack Omelet with Salsa

INGREDIENTS:

• 1 Tomato
• Seeded and Finely Chopped
• 2 Tablespoons Shallot
• Finely Chopped
• 1 Jalapeño Pepper
• Seeded and Minced
• 2 Tablespoons Fresh Clinatro
• Minced
  
• 1 Tablespoon Lime Juice
  
• 4 Eggs
• 2 Tablespoons Water
• 1 Tablespoon Butter
• 3 Slices Bacon
• 1 Avocado
• Halved, Peeled & Cut into 1/2-inch Pieces
  
• 1/2 Cup Colby Jack
• Grated

DIRECTIONS:

• Stir together the tomato, shallot, jalapeño, clinatro, lime juice, and salt and pepper to taste.
  
• Whisk together the eggs, the water, and salt and pepper to taste.
• Heat 1/2 tablespoon of the butter over medium-high heat until the foam subsides in a skillet.
• Pour in half the egg mixture evenly over the bottom, and cook it until it is almost set, about 1 minute.
  
• Sprinkle the omelet with half the bacon, half the avocado, and half the Colby Jack and cook the omelet until it is set, about another minute.
  
• Fold the omelet over the filing, transfer it to a plate, and keep it warm.
• Make another omelet with the remaining butter, egg mixture, bacon, avocado, and Colby Jack
• Spoon the salsa over each and serve.

From start to finish, this BIG FEAST takes less than 20 minutes. Bacon, avocado and a jalapeño salsa... Could you really ask for anything better to start your morning? Add an espresso and enjoy the rest of your day!

This recipe was originally found at www.gourmet.com.