Breakfast for Dinner Omelette

• Salsa:
• 1 small tomato, chopped
• 3 green onions, finely chopped
• 1/2 jalapeno pepper, fresh or canned (seeded and finely chopped)
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper

• Omelet:
• 4 eggs
• 2 tablespoons water
• Salt and pepper
•  butter flavor non- stick cooking spray
  
• 3 slices lean bacon, cooked until crisp, crumbled
• 1/2 small avocado, peeled, pitted and sliced
• 1/2 cup grated Monterey Jack cheese

Directions:

For salsa:
In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well.
Season to taste with salt and pepper.

For Eggs:
In medium bowl, whisk eggs with water and season with salt and pepper.
Spray a small nonstick skillet with cooking spray, place over medium heat, when pan is hot poor in the egg mixture.
Tilt pan to coat bottom and cook 1 minute, until almost set.
Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.
Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.
Repeat with remaining egg mixture, bacon, avocado and cheese. Serve with salsa.
Serves 2 (or more!)