Springy Salsa Omelet

Although Omelets are usually thought of for breakfast, I make them far more regularly for dinner in my house. They are healthy, filling and can be filled with all kinds healthy vegetables and cheese. I love to fill my omelets with cheese and spinach most of the time, but lately I’ve been giving them a kick with salsa and cheese. It is a simple method, really, and it never gets old. I promise, give it a try and you will love the great new taste!


  • 2 large eggs
  • 2 tablespoons water
  • 2 tablespoons fresh salsa
  • 1/4 cup fresh grape tomatoes, cut in half
  • 1 large pinch Mexican shredded cheese


1. Whisk together the eggs and water in a large bowl. Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet. Pull back the sides of the omelet with a spatula and allow the egg to fill in and cook. This should take about 45 seconds. Then pour the salsa, tomatoes, and cheese into the center of the egg and flip the egg over in half to form the pocket. Remove the omelet and serve warm.

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