| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Avocado — mashed |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Sour cream |
| 2 |
|
Corn tortillas — tear 1" |
|
|
Pcs |
| 1/4 |
c |
Green chiles — chopped |
| 1 |
c |
Cheddar or monterey jack |
| 1/4 |
c |
Green onions — chopped |
INSTRUCTIONS
2 tsp Lemon juice Sour cream -- garnish 1/4 tsp Salt Avocado
slices -- garnish 6 Eggs -- beaten Pitted black olives -- garnish
Combine avocado, sour cream, chile, onion, lemon juice and salt. Set aside.
Melt butter in a 10" oven-proof skillet. Add tortillas. Cook until soft.
Pour in eggs. Cook 3 to 5 minutes, lifting eggs to allow uncooked mixture
to flow under. Remove from heat. Spread avocado mixture on top of omelet.
Sprinkle with cheese. Place in oven. Bake at 350~ for 8 to 10 minutes or
until cheese melts. Garnish with sour cream, avocado slices and olives.
Cut into wedges and serve from skillet.
Recipe By :
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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