2 eggs 1 tablespoon water Salt and pepper 1/2 avocado, peeled 1/2 teaspoon lemon juice Dash of seasoned salt 4 drops hot pepper sauce 1 small tomato, chopped
In a small bowl mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Set aside.
Mix eggs, water and a dash of salt and pepper. Beat briskly. Pour into a hot nonstick skillet or omelet pan. Stir with a circular motion while shaking the pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely.
Spoon guacamole mixture over half of omelet. Slip a broad spatula under the omelet and fold in half carefully.
