Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped avocado

  2. 1/3 cup sour cream

  3. 2 tablespoons chopped green chile

  4. 1 tablespoon chopped scallion

  5. 1 teaspoon lemon juice

  6. 1/4 teaspoon salt Dash of Tabasco sauce

  7. 2 tablespoons butter or margarine

  8. 1 corn tortilla, torn into pieces

  9. 6 beaten eggs

  10. 1 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. : 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 325 degrees F 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.


Send feedback