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Mexican Omelet

Mexican Omelet
Hearty enough for brunch, lunch or even dinner, this tasty omelet from our Test Kitchen boasts tangy Southwest appeal.
1 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 cup chopped California Avocado
  • 2 tablespoons sour cream
  • 2 tablespoons chopped green chilies
  • 1 tablespoon chopped onion
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce
  • 2 tablespoons butter
  • 1 corn tortilla (6 inches), cut into 1/2-inch pieces
  • 4 eggs
  • 1/2 cup shredded Monterey Jack cheese
  • Salsa, optional

Directions

  • In a small bowl, combine the avocado, sour cream, chilies, onion,
  • lemon juice, salt if desired, pepper and hot pepper sauce; set
  • aside.
  • In a 10-in. nonstick skillet, melt butter over medium-high heat. Add
  • tortilla pieces; cook for 2 minutes or until softened. Meanwhile,
  • whisk eggs. Add eggs to skillet (mixture should set immediately at
  • edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath. When the eggs are set, spoon avocado
© Taste of Home 2013

2 of 2

Mexican Omelet (continued)

Directions (continued)

  • mixture over one side and sprinkle with cheese; fold other side over
  • filling.
  • Invert omelet onto a plate to serve. Cover and let stand for 1-1/2
  • minutes or until cheese is melted. Serve with salsa if desired.
  • Yield: 2 servings.
Nutrition Facts: 1/2 omelet (prepared with reduced-fat sour cream, reduced-fat butter, egg substitute and reduced-fat cheese; calculated without salt and salsa) equals 608 calories, 39 g fat (18 g saturated fat), 90 mg cholesterol, 1,181 mg sodium, 28 g carbohydrate, 6 g fiber, 47 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013