BAJA OMELET WITH AVOCADO- TOMATO SALSA FRESCA RECIPE

BAJA OMELET WITH AVOCADO- TOMATO SALSA FRESCA Recipe image

Provided by SheHansen

Number Of Ingredients 23

AVACADO TOMATO SALSA FRESCA
3 tomatoes, diced
1 avocado, pitted, and cut into ¼-inch dice.
3 green onions, white and light green parts,
thinly sliced
I small jalapeflo chili seeds removed and finely chopped .
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt
CRABMEAT OMELET
8 ounces cook
crabmeat, picked oveR and shells removed
1 small red bell pepper, seeds and ribs removed and finely chopped
2 teaspoons finely chopped fresh chives
Juice of 1 lemon
8 eggs
1/4 cup water
2 teaspoons olive oil
Kosher salt
Freshly ground pepper
4 ounces Monterey Jack cheese
1 avocado, pitted, peeled, and sliced
4 sprigs fresh cilantro

Steps:

1. To make the salsa fresca: In a glass or ceramic bowl, gently stir together the tomatoes, avocado, green onions, jalapeno, cilantro, lime juice, and salt. Cover and refrigerate for at least 1 hour to blend the flavors. 2. To make the omelet: Arrange the broiler rack about 5 inches from the heat source and preheat the broiler. In a small bowl, toss together the crabmeat, bell pepper, chives, and lemon juice. Set aside. 3. In another bowl, whisk together the eggs and water until frothy. In an ovenproof skillet over medium heat, warm 1 teaspoon of the oil. Add half of the egg mixture, stir briefly, and then let the eggs begin to set around the edges. Using a spatula, lift the edges and tilt the pan to allow the uncooked eggs to run underneath. Cook until the eggs are almost set but still moist. 4. Spread half of the crabmeat mixture over half of the eggs. Season to taste with salt and pepper. Fold the uncovered half of the eggs over the filling. Cut the cheese into 8 equal slices and arrange 4 slices on top. Place the pan in the broiler and cook until the cheese melts, about 30 seconds. Slide the omelet onto a warmed serving plate and keep warm. Make a second omelet with the remaining ingredients. 5 Cut each omelet in half and arrange on warmed plates. Garnish each omelet with a few slices of avocado and a cilantro sprig. Divide the salsa among 4 ramekins and serve with the omelets.