Low-Carb Southwestern Omelet with Easy Guacamole and Salsa

Ingredients

• 1 medium avocado
• 2 tsp. fresh squeezed lime juice
• 1/4 tsp. green Tabasco sauce
• 1/4 tsp. salt or Vege-sal
• Pinch of chile powder
• 2 eggs
• 1/8 tsp. chile powder
• 1/4 tsp. Spike Seasoning
• Salt and fresh ground black pepper to taste
• 2 T grated low-fat cheese
• 2 T "easy guacamole"
• Olive oil or non-stick spray for misting or brushing pan
• Your favorite salsa for serving

Directions

1. Remove the avocado peel, cut the flesh into small pieces, and transfer it to a small bowl. Add the lime juice, green Tobasco sauce, or another hot sauce, along with the salt or Vege-sal and chile powder. Mash everything with a fork until the mixture is combined but still a little textured.
2. In a separate bowl, whisk the eggs with the chile powder, Spike Seasoning, and as much salt and pepper as you like.
3. Coat a small 8-9 inch frying pan with olive oil or non-stick spray. Set it over low heat for about a minute, then add the eggs. Cook for 3 minutes, until the underside has begun to set nicely.
4. Scatter 2 T low-fat cheese across the eggs and continue cooking for 1-2 minutes, just until the cheese starts softening and melting.
5. Spoon 2 T of the guacamole mixture onto the eggs, then use a rubber scraper to gently spread it over one half. Cook the omelet for 1 minute more.
6. After one minute, carefully fold the plain half over the guacamole-covered half. Put a lid on the frying pan and cook for another 3-5 minutes, until the omelet is done all the way through.
7. Slide a large turner under the omelet, move it to a plate, and serve it hot with your favorite salsa.