Individual Salsa Fresca Omelets

Salsa Fresca
1 cup diced seeded tomatoes
1 cup diced cucumber
^1/3 cup chopped red onions
^1/4 cup chopped fresh cilantro or parsley
2 tbsp lime juice
Salt and freshly ground black pepper to taste

Omelets
4 eggs
1 tbsp water
Salt and freshly ground pepper to taste
1 tsp butter or vegetable oil

1. Salsa Fresca: In a bowl, combine tomatoes, cucumber, red onions, cilantro, lime juice, salt and pepper. Let stand for 10 minutes. Drain well.

2. Omelets: 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 tsp (2ml) of the butter. Making 1 omelet 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 center, tilting pan to allow uncooked egg to flow into empty spaces.

3. When eggs are almost set on the surface but still look moist, fill half the omelet with some of the Salsa Fresca. Slip spatula under unfilled side, fold over filling and slide omelet onto plate. Top with additional Salsa Fresca. Repeat with remaining butter, egg mixture and Salsa Fresca.