Tomato- Avocado Omelet

4 slices bacon
1 large tomato, chopped
4 eggs
2 tablespoons water
¼ teaspoon salt
dash ground pepper
hot pepper sauce, to taste
1 tablespoon butter
1 small avocado, sliced
1 tablespoon green onions or chives, minced




Cook bacon and crumble into pieces when cold. Sauté tomato pieces in small amount of bacon fat until tender; keep warm. Beat eggs, water and seasonings until well mixed. Heat butter in large skillet; when foaming stops, pour in egg mixture. Tilt pan and lift cooked edges so uncooked eggs can low underneath. Remove from heat when eggs are set on top and lightly browned on the bottom. On half the omelet spoon bacon pieces, cooked tomato, avocado slices and onion/ chives. Fold in half and slip onto hot platter. 3-4 servings.