Baja Omelet With Avocado Tomato Salsa Fresca Recipes

AVOCADO, CHEDDAR, AND TOMATO OMELET

Steps:

• In a small bowl, whisk together eggs, water, salt and pepper.
• Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
• Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeño, 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 a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half 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 filing, 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.

TOMATO & CABBAGE SALSA "CRACK" RECIPE - (4.5/5)

Steps:

• Combine all ingredients in large pot. Cook until well done, about 45 minutes. Use an immersion blender to preferred consistency. Put in sterile pint jars with 1/2 inch head space. Process in water bath canner for 15 minutes. Makes about 14 pints. Note: Sometimes I use my "stovetop smoker" to smoke about 1/4 of the tomatoes; just wash, cut out the stem, and stack in the smoker! This adds a little smokey flavor to the salsa.

AVOCADO, TOMATO AND MANGO SALSA

Steps:

• In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

TOMATO AND AVOCADO SALSA

Steps:

• Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

REFRESHING AVOCADO, TOMATO, AND MANGO SALSA

Steps:

• Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.

AVOCADO, SALSA, AND CILANTRO OMELET

Steps:

• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.

MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)

Steps:

• Combine all the ingredients in a mixing bowl and blend well.

AVOCADO TOMATO SALSA

Steps:

• First
• Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.
• Second
• Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

FRESH SALSA OMELET

Steps:

• To make the salsa, combine all of the ingredients in a bowl and set aside.
• To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
• In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
• Pour one-quarter of the egg mixture into the skillet.
• Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
• Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
• Fold the uncovered half over the top.
• Cook for 2 minutes.
• Slide onto a plate.
• Repeat with the remaining ingredients.
• Serve with the remaining salsa.