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
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.