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