BACON, AVOCADO AND CHEESE OMELET

BACON, AVOCADO AND CHEESE OMELET
Serves 6

Salsa
2 cups finely chopped tomatoes, seeded
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
3 tablespoons fresh lime or lemon juice
Salt and pepper to taste

Omelet
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons
Butter Flavor Crisco stick, divided
9 slices of 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

Salsa
Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste.

Omelets
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon Butter Flavor Crisco, 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, egg mixture, bacon, avocado and Monterey Jack cheese. Serve omelets with the salsa.

Variation- For a hungry crowd preheat broiler, heat 1 - 1-1/2 tablespoons Butter Flavor Crisco in a 12-inch skillet. Follow above directions using 1/2 egg mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. Be careful not to put plastic handle under broiler (leave oven door open with handle facing out). Fold over and cut into wedges. Finish with remaining ingredients.