Southern california omelet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | (10-12 inch) flour tortilla | |
| 2 | Green onions; finely minced | |
| ½ | Hass avacado; pitted, peeled, cut in 1/2-inch cubes | |
| ½ | medium | Tomato; in 1/4\" cubes |
| 3 | Eggs | |
| 1 | tablespoon | Tequila or water |
| ¼ | cup | Margarita Jalapeno Salsa (see index) |
| ¼ | cup | Dairy sour cream |
| 2 | tablespoons | Chopped fresh cilantro |
Directions
Melt butter in large skillet or on griddle. Place tortilla in skillet & lightly cook both sides, do not crisp. Set aside on serving plate. Add green onions, avacado & tomato to skillet; stir 1-2 minutes until heated through. Beat together eggs & tequila or water; pour over vegetables in skillet. Cook until set on bottom; carefully turn over (place plate over skillet, invert skillet, then slide omelet off plate back into skillet).
Cook on other side until done as desired. Slide omelet out of pan on top of tortilla. Top with salsa, spoon sour cream in center & garnish with cilantro. Makes 1 serving.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .