Bacon, Avocado and Cheese Omelet recipe.

Ingredients
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Crisco� Baking Sticks All-Vegetable Shortening
9 slices lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese

Directions
Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO�, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining CRISCO�, egg mixture, bacon, avocado and Monterey Jack cheese.
Serve omelets with the salsa.