Ingredients

• 2 tablespoons purple onions, finely diced
• 1/2 cup fresh zucchini, shredded (squeeze tightly to remove moisture)
• 6 eggs, lightly beaten
• 2 tablespoons cold water
• 1/8 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt, to taste
• pepper, to taste
• 3 tablespoons salsa
• sour cream (optional for serving)

Instructions

1. Spray a skillet with non-stick cooking spray and heat on medium heat.

2. Saute the onion and zucchini for a few minutes to soften, but not brown them.

3. Meanwhile, add the water, cumin, chili powder, salt and pepper to the eggs and lightly beat to combine.

4. Pour egg mixture into skillet, over the onion and zucchini mixture, give it all a quick stir and then allow it to cook gently, untouched, for about 3 minutes.

5. Using a rubber spatula, gently lift egg around the edges, pushing slightly in toward the center, to allow the uncooked egg to flow underneath.

6. Reduce heat to medium-low and cook about 3-4 minutes, or until the top is mostly set.

7. Pour the salsa in a straight line from one end of the omelet to the other, just off center.

8. Gently pick up the opposite side of the omelet with your spatula and quickly fold it over onto the salsa.

9. Serve with sour cream and additional salsa.