Salsa Fresca OmelettesSubmitted by: LIFEFIRST
IntroductionPrepare Salsa the night before Prepare Salsa the night before
1 c diced tomatoes
1 c diced cucumber
1/3 c red onions
1/4 c chopped fresh cilantro or parsley
2 tbsp lime juice
Salt and Pepper to taste
1 tbsp water
1 tsp butter or vegetable oil
salt & pepper to taste
Omelette: beat eggs together with water, salt and pepper. In 8" nonstick skillet over medium high heat melt 1/2 tsp butter. Make one omellete at a time, pour mixture into pan. As eggs begin to set at edges, use a spatula to gently push cooked portion to the center, tilting pan to allow uncooked egg to flow into empty spaces. When egg is almost set on surface but still looks moist, fill half the omellete with some fo the salsa. Slip spatula under unfilled side, fold over filling and slide omelette onto plate. Tope with more Fresda.
Number of Servings: 2
Recipe submitted by SparkPeople user LIFEFIRST.