Omelet:
16 eggs, beaten
1/2 cups water
2 sticks margarine, melted
1 lb bacon, cooked and crumbled
4 small avocado, peeled and chopped into 1/2in
cubes
2 cups grated Monterey Jack cheese
Salsa:-8 fresh tomatoes, chopped fine
3 onions chopped fine
1 jar chopped jalapeno peppers
1 can green chilies
2 cloves garlic, minced
4 tbs ground coriander
4 tbs lemon juice
1/2 tsp caraway seeds
1 tsp cumin
1/2 tsp red pepper
In a large pot, combine all omelet ingredients
and pour into foil lined greased Dutch oven and bake at 375 until set. In a medium
pot, combine all salsa ingredients and stir well. Serve salsa as topping for
each serving of omelet.
