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1. Add eggs, water and salt to medium bowl. Whisk to combine and set aside.
2. Heat butter in 8-inch skillet over medium heat.
3. Sauté tortilla until softened, about 1 minute per side.
4. Pour eggs over tortilla in skillet; cook over medium heat.
5. As eggs set, lift edges, letting uncooked portions flow underneath.
6. When eggs are set, remove from the heat.
7. Sprinkle with 3/4 cup Monterey Jack cheese.
8. Combine chopped avocado, 1/2 cup sour cream, green chilies and lemon juice in small bowl.
9. Spoon the avocado mixture over one half of the omelet.
10. Fold omelet in half and transfer to a warm platter.
11. Top with tomato and remaining cheese and sour cream.
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