6 fully cooked bacon slices
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1 avocado, sliced
¼ cup bottled salsa
¼ cup minced fresh cilantro
6 large eggs
2 Tbsp. water
½ tsp. salt
¼ tsp. freshly ground black pepper
¼ cup butter, divided

   Reheat bacon until crisp; crumble coarsely. Stir together bacon, ½ cup cheese, avocado and salsa. Set aside to use as filling. Combine remaining ½ cup of cheese and cilantro in a bowl.
   Whisk together eggs, water, salt and pepper. Melt 2 Tbsp. butter in a 9" nonstick skillet over medium-high heat. Pour half of egg mixture into skillet and sprinkle with half of cilantro-cheese mixture. As egg starts to cook, gently lift edges of omelte with spatula and tilt pan so uncooked portion flows underneath. Sprinkle 1 side of omelet with half of bacon filling. Fold in half. Cook over medium-low heat 45 seconds. Remove from pan and keep warm. Repeat procedure with remaining butter, egg mixture, cilantro-chees misture and bacon filling. Serve hot. yield: 2 servings.