Omelet:

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