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.
Yield: 1 serving
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