SALSA
250 ml tomatoes, seeded & diced 1 cup
250 ml cucumber, diced 1 cup
75 ml red onions, chopped 1/3 cup
50 ml fresh cilantro or parsley, chopped 1/4 cup
25 ml lime juice 2 tbsp
salt & pepper to taste
OMELETTE
4 eggs
15 ml water 1 tbsp
salt & pepper to taste
5 ml butter or vegetable oil 1 tsp
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 (20 cm) nonstick skillet over medium-high heat, melt 1/2 teaspoon (2 ml) 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 centre, 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.
Serves 2