Fresh Salsa Omelet

Irmgard's Note:

I made these omelets for Father's Day brunch and everyone said they were great. I don't usually make salsa from scratch but after tasting this one, I will continue to do so, unless I really need a lot! If you don't have time to make fresh salsa for this recipe, substitute 2 cups of your favourite store-bought brand.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 eggs
• 1 pinch salt
• 1 pinch ground black pepper
• 4 teaspoons butter
• ½ cup cheddar cheese , shredded

Salsa

• 1 1⁄3; cups cherry tomatoes , quartered
• 1⁄3; cup sweet green pepper , chopped
• 1⁄3; cup red onion , finely chopped
• 4 teaspoons fresh coriander , chopped
• 1 tablespoon vegetable oil
• 1 tablespoon white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Directions:

1. To make the salsa, combine all of the ingredients in a bowl and set aside.
2. To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
3. In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
4. Pour one-quarter of the egg mixture into the skillet.
5. Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
6. Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
7. Fold the uncovered half over the top.
8. Cook for 2 minutes.
9. Slide onto a plate.
10. Repeat with the remaining ingredients.
11. Serve with the remaining salsa.