- Salsa:
- 2 cups finely chopped tomatoes, seeded
- 1/2 cup finely chopped onion
- 2 jalapeno peppers, or to taste, seeded and minced
- 4 tablespoons minced fresh cilantro
- Salt and pepper to taste
- Omelet:
- 3 tablespoons fresh lime or lemon juice
- 12 large eggs
- 6 tablespoons water
- Salt and pepper to taste
- 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
- 9 slices lean bacon, cooked and crumbled
- 2 small avocados, peeled and cut into 1/2-inch pieces
- 1 1/2 cups coarsely grated Monterey Jack cheese
- Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
- Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO(R), in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
- Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 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(R), egg mixture, bacon, avocado and Monterey Jack cheese.
- Serve omelets with the salsa.