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Bacon, Avocado & Cheese Omelet


  • 16 eggs, beaten 
  • 1/2 cups water 
  • 2 sticks margarine, melted 
  • 1 lb bacon, cooked and crumbled 
  • 4 small avocado, peeled and chopped 
  • 2 cups grated Monterey Jack cheese 


  • 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.

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