1 cup tomatoes, seeded & diced
1 cup cucumber, diced
1/3 cup red onions, chopped
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons lime juice
salt and pepper to taste
1 tablespoons water
salt & pepper to taste
1 teaspoon butter or vegetable oil
Salsa: In a bowl; combine tomatoes, cucumber, red onions, cilantro, lime juice, salt and pepper. Let stand for 10 minutes. Drain well.
Omelette: In a bowl; beat together eggs, water, salt and pepper. In a small 8 inch nonstick skillet over medium-high heat, melt 1/2 teaspoon of the butter. Making one omelette at a time, pour half of the egg mixture into pan. As eggs begin to set at edges, use a spatula to gently push cooked portions to the center, tilting pan to allow uncooked egg to flow into empty spaces. When eggs are almost set on the surface but still look moist, fill half the omelette with some of the salsa. Slip spatula under unfilled side, fold over filling and slide omelette onto plate. Top with additional salsa.
Repeat with remaining butter, egg mixture and salsa.
Pyrex Prepware 3-Piece Glass Mixing Bowl Set