2/3 cup finely chopped seeded
1 tomato
2 tbsp finely chopped red onion
1 pickled or fresh jalapeno
1 chili, or to taste, seeded
1 and minced. (wear rubber
1 gloves)
2 tbsp minced fresh coriander
1 (cilantro)
1 tbsp fresh lime or lemon juice
OMELET
4 large eggs
2 tbsp water
1 tbsp unsalted butter
3 slices of lean bacon,
1 cooked and crumbled
1 small avocado (preferably
1 california) peeled and
1 chopped in half-inch cubes.
1/2 cup coarsely grated monterey
1 jack (about 2 oz)
Directions
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.) David Oesterreich Indianapolis, IN
Servings: 2 servings
Bacon Avocado & Cheese Omelets With Tomato Sa Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cheese; Egg; Fruit; Meat
The History of Recipes
Recipes as a concept can be traced far back into the far past, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. However, in the main part, these early records were just very simple pictorial recipes for preparing meals.
During Roman times 25BC a man called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans made use of a good variety of spices, including some that we all recognise for example thyme, rue and parsley. During the succeeding few centuries, the rich families of Europe competed to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes common in their social group. By the arrival of the 1900s, recipe books were in great demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Bacon Avocado & Cheese Omelets With Tomato Sa recipe.
