Fresh Salsa Omelet

• 8 eggs
• 1 pinch salt
• 1 pinch ground black pepper
• 4 teaspoons butter
• 1/2 cup cheddar cheese, shredded
• Salsa
• 1 1/3 cups cherry tomatoes, quartered
• 1/3 cup sweet green pepper, chopped
• 1/3 cup red onion, finely chopped
• 4 teaspoons fresh coriander, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. To make the salsa, combine all of the ingredients in a bowl and set aside.
2. To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
3. In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
4. Pour one-quarter of the egg mixture into the skillet.
5. Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
6. Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
7. Fold the uncovered half over the top.
8. Cook for 2 minutes.
9. Slide onto a plate.
10. Repeat with the remaining ingredients.
11. Serve with the remaining salsa.

eggs, salt, ground black pepper, butter, cheddar cheese, salsa, cherry tomatoes, sweet green pepper, red onion, fresh coriander, vegetable oil, white wine vinegar, salt, ground black pepper

Taken from www.food.com/recipe/fresh-salsa-omelet-378224 (may not work)