Ingredients

　　1/4 cup chopped yellow onion

　　1 small clove garlic, minced

　　2 tablespoons thinly sliced celery

　　1/2 cup chopped fresh tomato

　　1 tablespoon butter

　　2 tablespoons canned diced green chilies

　　3 large eggs

　　2 tablespoons water

　　1/4 teaspoon salt

　　1/8 teaspoon ground black pepper

　　Tabasco or other hot sauce or salsa to taste(optional)

　　Combine the onion, garlic, celery, tomato, and 1/2 tablespoon of the butter in a large nonstick skillet. Cook over medium heat until the vegetables soften and the juices nearly evaporate, 7 to 8 minutes. Add the chilies and cook for 1 minute more. Meanwhile, beat the eggs with the water, salt, and black pepper in a small bowl. Remove the vegetables from the skillet and set them aside, adding the remaining 1/2 tablespoon butter to the pan. When it has melted, add the egg mixture and cook until the eggs are softly set, about 3 minutes. Scatter the cooked vegetables on top, tilt the pan away from you, and fold half of the omelet over with a spatula to enclose the filling. Cook for 30 seconds more to heat through. Slide the omelet onto a plate, cut it in half, and finish with a few dashes of hot sauce or a dollop of your favorite salsa, if desired. Serve immediately.

　　Cooks' Note

　　Omelets are among the most versatile of dishes. They can be made in minutes with any of dozens of filling variations—limited only by whim and what’s on the pantry shelf. A few trial runs and you should have omelet-making techniques sufficiently mastered to make omelets a staple in your low-glycemic kitchen. And remember—if you mess up an omelet, the worst you will have is an equally tasty heap of scrambled eggs!

　　Sugar Busters! Quick & Easy Cookbook