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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Through the years, my family has enjoyed this tasty omelet for brunch. Now, as a 71-year-old farm wife, I often prepare it for friends as we gather for our many senior functions. Ingredients:
1 flour tortillas (8 inches), coarsely chopped |
2 tablespoons butter |
8 eggs |
1 tablespoon water |
1/4 teaspoon salt |
1 cup (4 ounces) shredded monterey jack cheese, divided |
1 large ripe avocado, chopped |
3/4 cup sour cream, divided |
3 tablespoons chopped fresh or canned green chiles |
1 tablespoon lemon juice |
1 medium tomato, chopped |
Directions:
1. In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream. Yield: 4 servings.
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