Papaya Tomato Salsa Fresca

3 medium vine ripened tomatoes, diced

1 small papaya, peeled, seeded, diced
1/4 cup scallions, chopped
1 small jalapeno, seeded, finely chopped
2 Tbsp. finely chopped cilantro
2 Tbsp. lime juice

1/2 tsp. salt

Combine all ingredients in glass bowl. Cover. Refrigerate at least 1 hour to blend flavors. Divide among four ramekins.

Crab Meat Omelette

1/2 pound crab meat, picked over, shells removed

1/4 cup finely chopped red bell peppers
2 tsp. chopped chives

1 lemon, juiced

8 fresh eggs
4 Tbsp. water

1 tsp. olive oil

8 slices jack cheese

to taste sea salt and freshly ground black pepper

Combine crab meat, bell peppers, chives and lemon juice in small bowl. Set aside. Mix eggs and water in small bowl. Whip until frothy. Heat olive oil in small non-stick skillet. Add half egg mixture. Stir briefly. Let eggs begin to set at edges. Lift edges and tilt the pan occasionally to allow the uncooked egg to touch the hot surface of the pan. Cook until the eggs are almost set but still moist. Spread half crab meat mixture over half the omelette. Season to taste with sea salt and freshly ground black pepper. Fold the unfilled half over. Top with jack cheese. Place under broiler 30 seconds, until cheese melts. Invert onto warm serving plate. Repeat with remaining egg mixture and crab meat. Keep warm.

Presentation

1 avocado, quartered, sliced into fans

4 sprigs cilantro

Cut each omelette half. Place onto four warm serving plates. Serve with ramekin of papaya tomato salsa. Garnish with avocado fan and cilantro sprig.