| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Cheese/eggs, Mexican |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Avocado; peeled |
| 1/2 |
ts |
Lemon juice |
| 1 |
ds |
Seasoned salt |
| 3 |
dr |
Hot pepper sauce |
| 1 |
sm |
Tomato; chopped |
| 2 |
|
Eggs |
| 1 |
tb |
Water |
|
|
Salt, pepper |
INSTRUCTIONS
In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
with circular motion while shaking pan vigorously over heat. Stir until
eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
under omelet and fold in half carefully.
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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