Mexican Omelet

Name: Mexican Omelet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 flour tortillas (8 inches), coarsely chopped; 2 tablespoons butter; 8 large eggs; 1 tablespoon water; 1/4 teaspoon salt; 1 cup 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

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 large eggs
1 tablespoon water
1/4 teaspoon salt
1 cup 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.