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Ingredients

8 each Eggs, large
1/4 cup Milk
Salt to season
Fresh ground black pepper to season
Cooking oil as needed
1 cup Mushrooms, sliced
1/2 cup Smoked bacon, cooked, diced
1/4 cup Green and red bell peppers
1/4 cup Scallion, finely minced
1/4 cup Tomato, diced
1/2 tsp. Fresh parsley, chopped
1 cup Avocado Tomatillo Salsa (recipe follows)
1 cup Salsa Quemada (recipe follows)
1 1/2 cup Monterrey Jack and Cheddar cheeses, shredded

Method
Prepare Chef Larry's Avocado Tomatillo Salsa and Salsa Quemada per recipes, reserve. Combine eggs and milk, season with salt and pepper. Mix well. Heat a non-stick omelette or egg pan over medium heat. Add a small amount of oil. Portion scallion, mushroom and peppers into pan, saute briefly. Portion beaten egg into pan. Stir in some bacon, chopped parsley and diced tomato, cook until set. Gently flip or turn over. Top with shredded cheeses. Turn out onto warm serving plates. Top with a "band" each of Chef Larry's Avocado Tomatillo Salsa and Salsa Quemada. Repeat process to create 4 servings.

Makes 4 Servings

Chef Larry's Avocado Tomatillo Salsa (Salsa Verde)
Ingredients

4 - 5 each Small fresh tomatillos, removed from husks
1 each Onion, medium, cut in half
1 each Fresh jalapeno pepper, small
2 - 3 each Garlic cloves, fresh
1 1/4 cup Chicken stock, lightly salted
1/4 cup Cilantro, fresh, leaves only
1 each Avocado, diced
Salt to taste
Fresh ground black pepper to taste

Method
Place whole tomatillos, onion, jalapeno, garlic and chicken stock in a saucepan. Bring to a boil. Reduce heat and simmer for 15-20 minutes (tomatillos will become tender and burst). Remove from heat and allow to cool slightly. Carefully transfer to a blender. Add fresh cilantro leaves and puree until smooth. Stir in diced fresh avocado. Season with salt and fresh ground black pepper. Reserve.

Makes 2 cups

Chef Larry’s Salsa Quemada
Ingredients

2 - 3 each Tomatoes, medium
1 each Jalapeno pepper
1/2 each Onion
1/4 bunch Cilantro
1/2 tsp. Granulated garlic
1/2 tsp. Salt

Method
Grill tomatoes and Jalapeno pepper over direct heat (bbq or grill) until well charred, remove and cool. Place charred tomatoes and Jalapeno pepper, onion, cilantro, granulated garlic and salt in a blender. Puree until smooth.

Makes 2 cups