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Mexican omelet recipe in the egg category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB2, B3, B6, B9, B12, H, C, D, E
    MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 3/4 cup chopped avocado

    3. 1/3 cup sour cream

    4. 2 tablespoons chopped green chile

    5. 1 tablespoon chopped scallion

    6. 1 teaspoon lemon juice

    7. 1/4 teaspoon salt

    8. Dash of Tabasco sauce

    9. 2 tablespoons butter or margarine

    10. 1 corn tortilla, torn into pieces

    11. 6 beaten eggs

    12. 1 cup shredded Monterey Jack cheese

    Instructions Jump to Ingredients ↑

    1. In a small bowl, combine the first 7 ingredients.

    2. In a 10 inch ovenproof skillet, melt the butter over medium heat and add the tortilla pieces.

    3. 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.

    4. 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.

    5. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes.

    6. Fold the omelet in half to serve.

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