mexican omelet
3/4 cup chopped avocado 1/3 cup sour cream 2 tablespoons chopped green chile 1 tablespoon chopped scallion 1 teaspoon lemon juice 1/4 teaspoon salt Dash of Tabasco s...
Ingredients
- 3/4cupchopped avocado
- 1/3cupsour cream
- 2tablespoonchopped green chile
- 1tablespoonchopped scallion
- 1teaspoonlemon juice
- 1/4teaspoonsalt
- 2tablespoonbutter or margarine
- 1corn tortilla, torn into pieces
Directions
- 1
Mexican Omelet 3/4 cup chopped avocado 1/3 cup sour cream 2 tablespoons chopped green chile 1 tablespoon chopped scallion 1 teaspoon lemon j
- 2
In a 10-inch ovenproof skillet, melt the butter over medium heat and add the tortilla pieces
- 3
When tortilla is soft, pour eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath
- 4
Remove from heat
- 5
sprinkle egg evenly with cheese and place skillet in a 325 degrees F oven for 3 to 4 minutes or until the cheese melts
- 6
Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes
- 7
Fold the omelet in half to serve.