Bacon avocado & cheese omelets with tomato salsa

2/3 c  Finely chopped seeded
           Tomato
      2 tb Finely chopped red onion
      1    Pickled or fresh jalapeno
           Chili, or to taste, seeded
           And minced.  (wear rubber
           Gloves)
      2 tb Minced fresh coriander
           (cilantro)
      1 tb Fresh lime or lemon juice

-----------------------------------OMELET-----------------------------------
      4 lg Eggs
      2 tb Water
      1 tb Unsalted butter
      3    Slices of lean bacon,
           Cooked and crumbled
      1 sm Avocado (preferably
           California) peeled and
           Chopped in half-inch cubes.
    1/2 c  Coarsely grated Monterey
           Jack (about 2 oz)
 
        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