| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Eggs |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
|
(10-12 inch) flour tortilla |
| 2 |
|
Green onions; finely minced |
| 1/2 |
|
Hass avacado; pitted, peeled, cut in 1/2-inch cubes |
| 1/2 |
md |
Tomato; in 1/4" cubes |
| 3 |
|
Eggs |
| 1 |
tb |
Tequila or water |
| 1/4 |
c |
Margarita Jalapeno Salsa (see index) |
| 1/4 |
c |
Dairy sour cream |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Melt butter in large skillet or on griddle. Place tortilla in skillet &
lightly cook both sides, do not crisp. Set aside on serving plate. Add
green onions, avacado & tomato to skillet; stir 1-2 minutes until heated
through. Beat together eggs & tequila or water; pour over vegetables in
skillet. Cook until set on bottom; carefully turn over (place plate over
skillet, invert skillet, then slide omelet off plate back into skillet).
Cook on other side until done as desired. Slide omelet out of pan on top of
tortilla. Top with salsa, spoon sour cream in center & garnish with
cilantro. Makes 1 serving.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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