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MEXICAN OMELET
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3
1
2
1
1
1
/4 C. chopped avocado
/3 C. sour cream
T. chopped green chile
T. chopped scallion
tsp. lemon juice
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•
•
•
•
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/4 tsp. salt
Dash of Tabasco sauce
• 2
• 1
• 6
• 1
T. butter or margarine
corn tortilla, torn into pieces
beaten eggs
C. shredded Monterey Jack cheese
In a small bowl, combine the first 7 ingredients. In a 10−inch ovenproof skillet, melt
the butter over medium heat and add the tortilla pieces. 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. Remove from heat; sprinkle egg evenly with cheese
and place skillet in a 325ºF oven for 3 to 4 minutes or until the cheese melts.
Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7
minutes. Fold the omelet in half to serve.
MEXICAN OMELET
65
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