| • | Take avocado, take aside the pit and scoop aside the flesh.
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| • | Mash it the right way in a little bowl.
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| • | Add seasoned salt, citrus limon juice, tomato and red-hot pepper sauce. Mix well.
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| • | Now add water, egg and dash of table salt and pepper.
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| • | Beat the mixture briskly.
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| • | Transfer it into red-hot skillet or an omelette pan.
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| • | Churn while shaking the cooking pan smartly all over heat.
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| • | Stir until egg start to set.
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| • | Allow it to stand for 2 to 3 seconds and then shake the pan.
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| • | Put avocado mixture all over one-half of the omelet.
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| • | Slip a spatula below the omelette and fold in half.
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| • | Guacamole Omelet is ready.
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