1Mix eggs, water, and a dash of salt and pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan
2Stir with circular motion while shaking pan vigorously over heat. Stir til eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely.
3in small bowl, mash avocado til chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Spoon mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully. Serves 1