Ingredients Jump to Instructions ↓

  1. 1 (8 inch) flour tortilla, coarsely chopped

  2. 2 tablespoons butter or margarine

  3. 8 eggs

  4. 1 tablespoon water

  5. 1/4 teaspoon salt

  6. 1 cup shredded Monterey Jack cheese, divided

  7. 1 large ripe avocado, chopped

  8. 3/4 cup sour cream, divided

  9. 3 tablespoons chopped fresh or canned green chiles

  10. 1 tablespoon lemon juice

  11. 1 medium tomato, chopped

Instructions Jump to Ingredients ↑

  1. In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream. ');


Send feedback