•2 cups finely chopped tomatoes, seeded
•1/4 cup minced mild onion, like Vadalia or red
•2 jalapeno peppers, or to taste, seeded and minced
•4 tablespoons minced fresh cilantro
•3 tablespoons fresh lime or lemon juice
•Salt and pepper, to taste
•12 large eggs
•6 tablespoons water
•Salt and pepper to taste
•Crisco® Butter No-Stick Cooking Spray
•9 slices of lean bacon, cooked and crumbled
•2 small avocados, peeled and cut into 1/4-inch pieces
•1 1/2 cups shredded Monterey Jack cheese, or Mexican blend cheese
1.STIR together tomato, onion, jalapeño, cilantro and lime juice in small bowl. Add salt and pepper to taste.
2.WHISK together eggs and water in large bowl. Whisk in salt and pepper to taste.
3.SPRAY an 8-inch skillet generously with no-stick cooking spray. Heat over medium heat. Pour 1/3 cup of egg mixture for each omelet evenly over bottom of skillet, tilting skillet quickly to cover. Cook 1 to 2 minutes.
4.SPRINKLE half of omelet with 1 tablespoon crumbled bacon, 1/3 cup chopped avocado and 1/4 cup cheese. Cook 2 to 3 minutes, or until set. Fold omelet over filling. Place on plate to keep warm while cooking remaining omelets.
5.REPEAT with remaining ingredients. Respray skillet before preparing each omelet. Serve omelets with salsa.