Mexican Omelet

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

In a small bowl, combine the first 7 ingredients. In a 10 inch ovenproof skillet, melt the butter over de medium heat pour eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese and place skillet in a 325°F oven for 3 to 4 minutes or until the cheese melts. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes. Fold the omelete in half to serve.

Category: Eggs