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Guanajuato Avocado Omelet

Submitted by: Mary on 02/08/2004
2052 views
2.72 avg rating
233 votes
 
 
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Ingredients

1 large Avocado, chopped
4 T Sour cream
2 T Lemon juice
2 1/2 C Grated Mozzarella cheese
8 large eggs, beaten well
6 tablespoons butter
Fresh ground pepper and salt to taste

Smooth taco sauce recipe:

1 large tomatoe, finely chopped
2 T Tomatoe paste
2 T Fresh chilies, very finely chopped
4 T Grated onion
2 T Cider vinegar
3 Clove garlic, crushed

Directions

Toss avocado, sour cream, lemon juice and cheese in a bowl. Set aside.



Melt butter in a frying pan and evenly coat the pan with it. When butter is foaming, let it subside.



Whip pepper and salt through eaten eggs. Pour in beaten eggs and tilt pan so they spread evenly.



When omelet starts to set, loosen edges and carefully lift them, tilting pan so the uncooked eggs run to the bottom.



Spoon avocado filling onto one half of the omelet and fold over the other half.



Cook over a low heat for about 3 minutes on each side. Serve topped with the taco sauce if desired.



Chili Sauce Preparation:



Mix all ingredients together and cook for approximately 30 minutes, until thick.




Servings

2

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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