Ingredients30 m servings
- 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.
ReviewsRead all reviews 8
The avocado filling for this omelet is so yummy! I like to make my own guacemole, but I never thought of adding sour cream, and it really makes a huge difference in the texture and flavor. I a...
Mmmmm! I truly enjoyed this omelet for breakfast this morning! I made two minor changes due to what I had in my refrigerator: whole wheat for flour tortillas and low fat sour cream instead of re...
This was an excellent breakfast omelet. Next time I will add 2 or 3 tortillas though. Thanks so much for this great recipe Helen.
My husband absolutely LOVED this. I only gave it 4 stars for my own opinion. lol But if you love guacamole like he does, this will be a favortie recipe, no doubt!
These made a delicious dinner, I really liked the tortillas in the omelet. I added the green chilies to the egg mixture but left everything else the same. I was a little confused by the 8 eggs...
Absolutely delicious. I used a mixture of cheddar and jack cheese, other than that, I didn't change a thing, made it for Sunday brunch and everybody raved about it.
So I substituted: two 6" corn tortillas (perfect amount), 8 egg whites and 4 eggs with yolk, cheddar cheese, lowfat kefir yogurt cheese (instead of sour cream). This tasted great with all the ...