| BACON, AVOCADO AND CHEESE OMELET |
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Serves 6Salsa 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 all-vegetable shortening or 3 tablespoons 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 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 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. |
