2 large farm fresh eggs 2 tbsp. rainbow salsa

2 large farm fresh eggs 2 tbsp. rainbow salsa (see below) 2 to 3 ounces cooked lobster meat, coarsely chopped 2 tbsp. grated Gruyere or white cheddar cheese 1 tbsp. cold water 1 tbsp. chopped shallots 2 tbsp. unsalted butter 1 tbsp. chopped fresh chives Salt and white pepper to taste In a small stainless steel mixing bowl, whisk together the eggs and cold water, salt and white pepper. In a small saute pan, heat the shallots and lobster meat in one tbsp. of butter and season with salt and white pepper. Set aside and keep warm. Heat a 7-inch omelette pan over high heat and add 1 tbsp. butter. As the butter melts, tilt the pan allowing the butter to film the sides of the pan. When the butter foams and is on the verge of turning brown, quickly pour in the eggs stirring vigorously with a fork until the eggs are scrambled into a broken custard. Stop stirring and using a rubber spatula, gently loosen the omelette from the pan. Sprinkle half the grated cheese in a line near the center of the eggs perpendicular to the handle of the pan. Top the cheese with the warm lobster meat and cover with the remaining cheese. Tilt the pan at a 45 degree angle allowing the edge of the omelette to slide down onto the lip of the pan and fold back over the filling. Using a rubber scraper, fold the other edge of the omelette over the filling. Holding a warm plate in your left hand, flip the omelette onto the plate, seam side down. Gently warm the salsa in a small saute pan. Spoon 2 tbsp. of the warm salsa in a ribbon over the omelette and sprinkle with chives. Rainbow Salsa 1/4 cup diced red bell pepper 1/4 cup diced yellow pepper 1/4 cup diced green bell pepper 1/4 cup diced red onion 1 tsp. balsamic vinegar 1 tsp. olive oil Salt and freshly ground black pepper to taste Combine all ingredients and refrigerate until ready to use. Bring to room temperature before serving.