1. Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red bell pepper.
2. Melt butter in an 8-inch nonstick skillet over medium heat. Add egg mixture, and cook 3 to 5 minutes or until set (do not stir). Sprinkle with cheese. Loosen omelet with a spatula; fold in half. Cut omelet in half. Slide halves onto plates.
3. Top with salsa; sprinkle with cilantro.
carbo rating: 3