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Mexican Omelet Recipe

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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.

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Mexican Omelet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

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

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.

Nutritional Facts 1 serving (1 piece) equals 518 calories, 40 g fat (18 g saturated fat), 495 mg cholesterol, 576 mg sodium, 15 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Mexican Omelet in Cookin' Up Country Breakfasts Cookbook , p26

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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