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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (922g)|
|Recipe Makes: 2|
|Calories from Fat: 1140 (76%)|
|Amt Per Serving||% DV|
|Total Fat 126.6g||169 %|
|Saturated Fat 51.2g||256 %|
|Monounsaturated Fat 48.8g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 2260.3mg||695 %|
|Sodium 1217.3mg||42 %|
|Potassium 1462.2mg||38 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 9.3g|
|Protein 77.9g||111 %|
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Calories per serving: 1498
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