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Bacon, Avocado & Cheese Omelet

16 eggs, beaten
1/2 cups water
2 sticks margarine, melted
1 lb bacon, cooked and crumbled
4 small avocado, peeled and chopped into 1/2in cubes
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.

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