South of the border omelet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Avocado -- mashed | |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Sour cream |
| 2 | Corn tortillas -- tear 1\" | |
| Pcs | ||
| ¼ | cup | Green chiles -- chopped |
| 1 | cup | Cheddar or monterey jack |
| ¼ | cup | Green onions -- chopped |
Directions
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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