Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. —Patricia Collins, Imbler, Oregon
In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes.
Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.