Bacon, Avocado and Cheese Omelets

A great choice for brunch.  The salsa recipe can be doubled and used for burgers or chicken later.

SALSA
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeño pepper, fresh or canned (seeded and finely chopped)
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
Salt and Pepper

OMELETS:
4 eggs
2 tbsp milk
Salt and pepper
1 tbsp butter, divided
4 slices bacon, cooked until crisp, crumbled
1/2 small avocado, peeled, pitted and sliced
1/2 cup grated Monterey Jack Cheese

• 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 Omelets:  In medium bowl, whisk eggs with milk and season with salt and pepper.  Melt half the butter in a small nonstick skillet over medium high heat and when foam subsides, add half 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 butter, egg mixture, bacon, avocado and cheese.  Serve with salsa.