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The Talon House

Mexican Omelet


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Mexican Omelet

3/4 cup chopped avocado

1/3 cup sour cream

2 tablespoons chopped green chile

1 tablespoon chopped scallion

1 teaspoon lemon juice

1/4 teaspoon salt

Dash of Tabasco sauce

2 tablespoons butter or margarine

1 corn tortilla, torn into pieces

6 beaten eggs

1 cup shredded Monterey jack cheese

In a small bowl, combine the first 7 ingredients. In a 10-inch ovenproof skillet, melt the butter over medium heat and add the tortilla pieces. When tortilla is soft, pour eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese and place skillet in a 325 degrees F oven for 3 to 4 minutes or until the cheese melts. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes. Fold the omelet in half to serve.

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