Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

1/3		medium whole (2-3/5" dia) Red Tomato
1		medium (4-1/8" long) Scallions or Spring Onion
2  tablespoons		Jalapeno Peppers
1  tablespoon		Fresh Lime Juice
1  fl. oz.		Tap Water
1  slice		medium slice Bacon
1  teaspoon		Promise Butter
1/4		California Avocado
1  tablespoon		shredded Monterey Jack Cheese
3		Egg Whites

Tip: For nutritional information on all the ingredients in Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa just click on each ingredient name. Then adjust the serving size for any Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Prepare salsa: Chop the tomatoes; finely chop the green onions and jalapeno (de-seed if you would like less heat). In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.
In medium bowl, whisk eggs with water and season with salt and pepper. Prepare bacon, cook thoroughly, crumble and set aside.
Melt half the butter in a small nonstick skillet over medium-high heat. 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 crumbled 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