Mexican Omelet

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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


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

2. 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.

3. 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.

4. 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.

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