1 ripe avocado, cut in half & remove pit
1/4 cup taco sauce, mild, medium, or hot = your choice
1 tbsp lime juice
1 small garlic clove, minced
1/4 tsp salt
2 large eggs
1 tbsp milk (or water)
dash of salt
dash of freshly ground black pepper
Scoop out the avocado with a spoon and place in a small bowl; mash with a fork until chunky. Add the taco sauce, lime juice, garlic and salt; mix well and set aside.
Combine the eggs, water, pepper and salt in a small bowl and beat together briskly.
Spray an omelet pan (or a nonstick skillet) with nonstick cooking spray and heat over medium heat until hot. Pour the egg mixture into the pan. Stir in a circular motion by shaking pan briskly until the eggs begin to set. Let stand a couple minutes then shake the pan. Omelet should loosen easily but remove carefully with a spatula if necessary.
Spoon the avocado mixture over half of the omelet; slip a broad spatula under the omelet and carefully fold in half. Slide onto serving plate and serve while hot.
Yield: 1 omelet
1 tbsp lime juice
1 small garlic clove, minced
1/4 tsp salt
2 large eggs
1 tbsp milk (or water)
dash of salt
dash of freshly ground black pepper
Scoop out the avocado with a spoon and place in a small bowl; mash with a fork until chunky. Add the taco sauce, lime juice, garlic and salt; mix well and set aside.
Combine the eggs, water, pepper and salt in a small bowl and beat together briskly.
Spray an omelet pan (or a nonstick skillet) with nonstick cooking spray and heat over medium heat until hot. Pour the egg mixture into the pan. Stir in a circular motion by shaking pan briskly until the eggs begin to set. Let stand a couple minutes then shake the pan. Omelet should loosen easily but remove carefully with a spatula if necessary.
Spoon the avocado mixture over half of the omelet; slip a broad spatula under the omelet and carefully fold in half. Slide onto serving plate and serve while hot.
Yield: 1 omelet
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