· 3/4 C. chopped avocado
· 1/3 C. sour cream
· 2 T. chopped green chile
· 1 T. chopped scallion
· 1 tsp. lemon juice
· 1/4 tsp. salt
· Dash of Tabasco sauce
· 2 T. butter or margarine
· 1 corn tortilla, torn into pieces
· 6 beaten eggs
· 1 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.
