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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the Los Angeles Times, 1992 Ingredients:
1/2 avocado, peeled |
1/2 teaspoon lemon juice |
1 dash seasoning salt |
3 drops hot pepper sauce |
1 small tomato, chopped |
2 eggs |
1 tablespoon bottled water |
salt and pepper |
Directions:
1. In small bowl, mash avocado until chunky.
2. Add lemon juice, seasoned salt, hot pepper sauce and tomato.
3. Mix well.
4. In a separate bowl, mix eggs, water and dash of salt and pepper.
5. Beat briskly.
6. Pour into hot nonstick skillet or omelet pan.
7. Stir with circular motion while shaking pan vigorously over heat.
8. Stir until eggs begin to set.
9. Let stand 2 to 3 seconds and shake pan.
10. Omelet should move freely.
11. Spoon avocado mixture over half of omelet.
12. Slip broad spatula under omelet and fold in half carefully.
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