1/2 red ripe tomato, diced
1/2 ripe avocado, diced
2 Tablespoons chopped fresh cilantro
8 large eggs (or 16 large egg whites, or 2 cups egg substitute)
6 - 8 cooked shrimp, chopped roughly
1/2 cup grated low-fat cheese (cheddar or Monterey jack)
Freshly grated black pepper
First, toss the tomato, avocado and cilantro in a small bowl to make the fresh salsa topping.
Season with salt and pepper, then set aside.
You may also want to turn the oven on at a very low temperature to pre-warm your plates or serving platter.
Beat the eggs in a small bowl just until the whites and yolks are combined.
Don't let the eggs become frothy.
Spray a no-stick frying pan with cooking spray and preheat on medium-high.
When a drop of water skitters across the pan, it's hot enough.
Pour the eggs in first, then, once they begin to firm up, add the shrimp and cheese in a line down the center of the omelet.
Use a spatula to fold first one side then the other up over the filling in the center, forming a loose cylinder.
Tilting the pan can help you roll the omelet.
Cook for 30 seconds more, then slide onto a warm plate, top with the fresh tomato-avocado salsa, and serve.