MEXICAN OMELET
Instructions:
- 3/4 C. chopped avocado
- 1/3 C. sour cream
- 2 T. chopped green chile
- 1 T. chopped scallion
- 1 tsp. lemon juice
- 1/4 tsp. salt
- Dash of Tabasco sauce
- 2 T. butter or margarine
- 6 beaten eggs
- 1 C. shredded Monterey Jack cheese
- In a small bowl, combine the first 7 ingredients.
- In a 10 inch ovenproof skillet, melt the butter over medium heat 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 325ºF 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.