Bacon Avocado And Cheese Omelets With Tomato Salsa Recipes

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeno, 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.
• In an 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, tilting the skillet to spread the 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 filling, 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.

Steps:

• Preheat the oven to 350 degrees F.
• Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
• Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
• Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
• Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.

Steps:

• In a small bowl, whisk together eggs, water, salt and pepper.
• Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
• Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

Steps:

• 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.
• 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.