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

Peel avocado, dice and place in small bowl.Add lime juice, green Tobasco sauce (or other hot sauce), salt or Vege-sal, and chile powder.Use a fork to mash avocado and mix ingredients together.In another bowl, beat together eggs, chile powder, Spike Seasoning, plus salt and pepper as desired.Spray or brush a small 8-9 inch frying pan with olive oil or non-stick spray.Turn burner under pan to low, heat about a minute, then pour eggs into pan and cook 3 minutes, until the eggs are starting to get well set on the bottom. (I use a rubber scraper and lift the edge to see if it’s set.)Sprinkle 2 T low-fat cheese over the entire surface of the eggs and cook 1-2 minutes more, until the cheese is starting to melt.Then put 2 T guacamole mixture on the eggs and use a rubber scraper to carefully spread it around until it covers one side of the eggs.Let omelet cook 1 minute more.After one minute, gently fold the side without guacamole over the side with the guacamole.Cover the frying pan and cook 3-5 minutes more, until the omelet is cooked through.Use a large turner to lift the omelet on to a plate and serve hot, with your favorite salsa.