a little bit of salsa

I love to cook...my background allows me to grow up surrounded by amazing cooks...my mum has two sisters, and at every gathering...we get treated to a specialties... my older aunt and mum for their curries, my younger aunt for her baking...
i don't know what i specialize in really...i love to bake...to roast, to fry...not very partial to fried foods...
anyway...i stopped eating meat last year...but only recently labeled it as vegetarian...i hate labels...what is that word, that describes someone who doesn't eat meat, but doesn't mind having animal produce? oh don't get me wrong...it has nothing to do with animal rights and shit...i don't really care about human beings, why would i care about animals...(even as i say this, my blood curls, thinking of pain...thank you, darling ex for making me susceptible to animal suffering...when you introduced me to that furry little green eyed kitten *sniff*)

anyway, this post, is about a favorite recipe of mine i wanted to share...call it whatever you want...you can have it alone, or with something...as breakfast, or a snack...introducing my own version of the Mexican omelette...now, my mother and i disagree on the contents of this dish...but like i said...own recipe..

Lola's Vegetarian Mexican Omelette
..you can play around with this recipe..sometimes i add milk and cheese, sometimes i don't...for non vegetarian...you can add bacon, ham, turkey...anything really...

Ingredients
1- eggs...i use two egg whites, lesser calories..serves two, or one, depending on what you want really.
2-milk...optional
3-cheddar cheese..optional
4- veggies...no really...have anything you want here...my personal favorite is a whole tomato-it adds to the flavor...and it's soo succulent.., qtr a red n green bell paper, spring/white onion, parsley, and a mushroom.
5-avocado
6-salt and black pepper, oregano and basil
so this is what i do..

mix the first two ingredients...you can mix the third in if you like, but i like my veggies still succulent, and you don't get that when you cook too much.
anyway...so i whip up my egg whites, with the salt and black pepper...i like mine spicy,(for those who use milk, maybe like two-three tablespoons of milk...you don't your omelette runny)
heet your pan/skillet with oil...for those watching your weight, half a tspn is enough..only 30 cals...but if you have the olive oil spray...spritz away...even ten spritz...16cals.
make sure your other ingredients are chopped up and mixed up...personally, i mix everything up then 'marinate' them in basil, oregano and marjoram and refrigerate for ten minutes...you can add chillies, if you like extra extra hot)

when your skillet has heated up...pour in  the egg...spread it around real good...even when it starts to stick...it can cover at least a six inch diameter pan...
then...take your veggies...and spread them on one HALF of the egg...repeat...one HALF...let the egg cook..be careful it doesn't burn.. if you like your eggs easy made like me...just two seconds on the egg is okay...but if not...you are better off mixing all the ingredients before hand..
then you sprinkle out the shredded cheddar cheese, on top of the veggies...a tablespoon is enough...and its optional...still for flavour, no less than ten cals...its somewhat worth it.
after the cheddar...flip the other half of the omelette on to the veggies...like an egg taco..
the tricky bit is to get it off the frying pan onto your plate...but you get it after a few tries...and its easier with a spatula...

for the last twist...chop up your avocado slice on top of the omelette...when you do that you might wanna have it for lunch because of the avocado calories...or maybe brunch...

when i have it for lunch i usually loooove stuffing it into a pitta pocket( 65 kes at nakumatt for three pockets) with iceberg lettuce and a dash of Tabasco..

the omelette alone with my recipe, minus the avocado and milk..is like 120 cals...plus the cheddar.
plus the avocado, with yolk...looking at 400 calories.

enjoy.