Mexican Omelet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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1 flour tortillas (8 inches), coarsely chopped
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2 tablespoons butter
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8 large eggs
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1 tablespoon water
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1/4 teaspoon salt
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1 cup shredded Monterey Jack cheese, divided
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1 large ripe avocado, chopped
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3/4 cup sour cream, divided
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3 tablespoons chopped fresh or canned green chiles
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1 tablespoon lemon juice
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1 medium tomato, chopped
Directions
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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.
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