Ingredients
- cups finely chopped tomatoes, seeded
- /2 cup finely chopped onion
- jalapeno peppers, seeded and minced
- tablespoons minced fresh cilantro
- salt and pepper
- tablespoons fresh lime juice
- large eggs
- tablespoons water
- tablespoons butter or ghee, divided
- slices sugar-free bacon, cooked and crumbled
- small avocados, peeled and diced
- /2 cups shredded Monterey Jack cheese
Instructions
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Step 1
Start by combining the tomatoes, onion, jalapeno, cilantro, and lime juice in a bowl. Season with salt and pepper, then set the salsa aside. In a separate bowl, whisk the eggs with water and a pinch of salt and pepper until frothy. Melt half a tablespoon of butter in an 8-inch non-stick skillet over medium heat. Pour in one-sixth of the egg mixture, tilting the pan to coat it evenly. Let it cook undisturbed for about a minute until the edges are set. Sprinkle one-sixth of the bacon, avocado, and cheese over half of the omelet. Continue cooking for another minute until the cheese begins to melt. Gently fold the omelet over the filling, slide it onto a plate, and keep warm. I like to use a lid to hold in the heat while I repeat the process with the remaining butter, egg mixture, and fillings. Serve each omelet with a generous spoonful of the salsa.