Salsa Fresca Omelette

A refreshing twist to the world of omelettes.

8     Eggs
2     Tbsp water
4     Tsp butter, divided
       Salt and pepper to taste
       Greenhouse Salsa Fresca

Beat together the eggs, water, salt and pepper. Melt 1 tsp of the butter in an 8” non-stick fry pan over medium-high heat. Making one omelette at a time, pour ½ cup egg mixture into pan. As eggs begin to set at the edges, use a spatula to push cooked portions to the centre, tilting pan to allow uncooked egg to flow into empty spaces. When egg is almost set on surface but still looks moist, fill ½ the omelette with some of the Greenhouse Salsa Fresca. Slip spatula under unfilled side, fold over filling and slide omelette onto plate. Top with more Greenhouse Salsa Fresca. Makes 4 servings.

Greenhouse Salsa Fresca

Combine 1 cup diced, seeded Ontario greenhouse tomatoes, 1 cup diced Ontario greenhouse cucumber, 1/3 cup chopped red onion, ¼ cup chopped fresh cilantro, the juice of 1 lime, and salt and pepper to taste. Let stand for 10 minutes. Drain well before serving. Makes about 2 cups.