That Mexican Omelet

2
Servings
15m
Prep Time
8-10m
Cook Time
23m
Ready In


"All things yummy that we like in Mexican/Southwest cookery are here in this omelet"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (876.6 g)
  • Calories 1438.8
  • Total Fat - 104 g
  • Saturated Fat - 41.9 g
  • Cholesterol - 2791.5 mg
  • Sodium - 1635.6 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.9 g
  • Protein - 106.2 g
  • Calcium - 845.2 mg
  • Iron - 13.1 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.3 mg

Step 1

In a small bowl, mix avocado, sour cream, chilies, green onion, lemon juice, and Tabasco. Set aside.

Step 2

Preheat oven to 325-degrees F.

Step 3

Mix eggs with salt until blended. Melt butter in a 7 - 8 inch omelet pan. Add half the tortilla pieces and cook until soft. Pour in half the eggs and cook for 2 - 3 minutes, lifting eggs to allow un-cooked mixture to flow underneath. Do not cook firm; eggs must be very soft, for they will continue to cook in the oven. Sprinkle the top with cheese. Spread half the avocado filling over half the omelet. Place pan in oven and bake for 5 - 7 minutes or until cheese is melted. (Keep an eye on it because every oven is different and you don't want to over cook it). Fold in half to form into an omelet. Repeat for second omelet.

Tips & Variations


No special items needed.

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