2 Tbsp. minced green chile
1 tsp. lemon juice
1/4 tsp. salt
2 Tbsp. butter
1 medium chopped onion
1 large green bell pepper, chopped
Dash of Tabasco sauce
6 extra large eggs, beaten
1 C. shredded Monterey Jack cheese
In a small bowl, combine avocado, chile, lemon juice, and salt. Stir well and set aside. Add dash of Tabasco to beaten eggs and set aside. In a 10 inch ovenproof skillet, melt 1 Tbsp. of the butter over medium-high heat. Add onion and green bell pepper. Saute 2 - 3 minutes, stirring often, until just cooking and/or browning. Lower temperature to medium. Add second Tbsp. of butter to skillet, let melt, and pour eggs into the skillet with the onions and green pepper. Cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath. Don't overcook. Remove from heat; sprinkle egg evenly with cheese and place skillet under broiler for 2-3 minutes or until the cheese melts. Fold the omelet in half and slide onto serving dish. Spoon avocado mixture on top and serve. Makes 4 servings.
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