South of the border omelet

Yield: 4 Servings

Measure Ingredient
1 Avocado -- mashed
2 tablespoons Butter or margarine
½ cup Sour cream
2 Corn tortillas -- tear 1"
¼ cup Green chiles -- chopped
1 cup Cheddar or monterey jack
¼ cup Green onions -- chopped

2 tsp Lemon juice Sour cream -- garnish ¼ tsp Salt Avocado slices -- garnish 6 Eggs -- beaten Pitted black olives -- garnish Combine avocado, sour cream, chile, onion, lemon juice and salt. Set aside.

Melt butter in a 10" oven-proof skillet. Add tortillas. Cook until soft.

Pour in eggs. Cook 3 to 5 minutes, lifting eggs to allow uncooked mixture to flow under. Remove from heat. Spread avocado mixture on top of omelet.

Sprinkle with cheese. Place in oven. Bake at 350~ for 8 to 10 minutes or until cheese melts. Garnish with sour cream, avocado slices and olives.

Cut into wedges and serve from skillet.

Recipe By :

From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (


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