Mexican Omelet

For Step 3 of the ITG Diet Plan

1. Cook vegetables in a large nonstick skillet sprayed with cooking spray on medium-high heat for 5 minutes or until they are crisp-tender, stirring occasionally. Remove them from skillet and set them aside. 
2. Beat the whole eggs, egg whites and water with a whisk until they are well-blended.
3. Pour into the skillet and cover them. Cook for 6 minutes or until the egg mixture is almost set but the top is still moist. As the mixture sets, lift slightly with a spatula to allow the uncooked portion to flow underneath.
   
   Top the eggs with vegetables and cheese.
4. Slip the spatula underneath, tip the skillet to loosen it and gently fold the omelet in half.
5. Cover the omelet and cook for 3 minutes or until the cheese is melted.
6. Serve it topped with salsa.
   Recipe courtesy of ruled.me