2/3 c  Finely chopped seeded
Tomato
2 tb Finely chopped red onion
1    Pickled or fresh jalapeno
Chili, or to taste; seeded
And minced.  (wear rubber
Gloves)
2 tb Minced fresh coriander
(cilantro)
1 tb Fresh lime or lemon juice

OMELET
4 lg Eggs
2 tb Water
1 tb Unsalted butter
3 sl Lean bacon
Cooked and crumbled
1 sm Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
1/2 c Coarsely grated Monterey
Jack (about 2 oz)

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
teaspoon of the butter over moderately high heat until the foam subsides,
pour in half the egg mixture, tilting the skillet to spread 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 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 over. Serves 2. (or 3 if you have
enough other things in the breakfast.)