Quick, easy and delicious breakfast!
scallions, spring or green onions
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well.
In a bowl whisk together the eggs, the water, and salt and pepper to taste.
Heat a 10-inch non-stick aluminum pan over medium-high heat.
Once pan is hot add butter and brush around surface of pan.
Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds.
As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan.
Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge.
Let omelet sit in pan for 10 seconds without touching.
Shake pan to loosen from pan.
Lift up the far edge of the pan and snap it back toward you.
Using your spatula, fold over ⅓ of the omelet.
Slide omelet onto plate and fold over so that omelet is a tri-fold.
Serve with the tomato salad.