Name: Cheese omelettes with avocado, bacon and tomato salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 eggs extra-large; 30.00 ml water; 4.00 ml salt and freshly ground black pepper to taste; 15.00 ml butter unsalted; 6.00 rashers bacon rindless back, fried and chopped; 1.00 avocado diced; 125.00 ml mature cheddar cheese grated; 1.00 red onion finely chopped; 1.00 red chilli deseeded and finely chopped; 45.00 ml fresh coriander chopped; 15.00 ml fresh lime juice or fresh lemon juice; 4.00 ml salt and freshly ground black pepper to taste

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Ingredients (12)

4.00	eggs — extra-large
30.00 ml	water
4.00 ml	salt and freshly ground black pepper — to taste
15.00 ml	butter — unsalted
6.00 rashers	bacon — rindless back, fried and chopped
1.00	avocado — diced
125.00 ml	mature cheddar cheese — grated

Salsa: ripe tomatoes, seeded and chopped

1.00	red onion — finely chopped
1.00	red chilli — deseeded and finely chopped
45.00 ml	fresh coriander — chopped
15.00 ml	fresh lime juice — or fresh lemon juice
4.00 ml	salt and freshly ground black pepper — to taste

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Method:

1. Prepare the salsa: Mix the tomato,
chopped onion, red chilli, coriander, lime
or lemon juice and seasoning.
2. Prepare the omelette: Beat the eggs and
water in a mixing bowl and season to taste
with salt and freshly ground black pepper.
3. Heat half the butter in a non-stick frying
pan. Add half the beaten-egg mixture to the
frying pan so that the bottom is covered.
Stir and scrape the egg over a medium heat
and then leave it to stand until the omelette
has almost set and is golden brown
underneath. Sprinkle half the chopped
bacon over one half of the omelette,
followed by half the avocado cubes and half
the cheese. Fold the omelette closed over
the filling and carefully slide it out of the
frying pan and onto a warm plate.
4. Make the second omelette by repeating
the process with the remaining ingredients
and then serve immediately with the
tomato salsa.