Guacamole Omelet Recipes

Steps:

• Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Steps:

• In small bowl, mash avocado until chunky.
• Add lemon juice, seasoned salt, hot pepper sauce and tomato.
• Mix well.
• In a separate bowl, mix eggs, water and dash of salt and pepper.
• Beat briskly.
• Pour into hot nonstick skillet or omelet pan.
• Stir with circular motion while shaking pan vigorously over heat.
• Stir until eggs begin to set.
• Let stand 2 to 3 seconds and shake pan.
• Omelet should move freely.
• Spoon avocado mixture over half of omelet.
• Slip broad spatula under omelet and fold in half carefully.

Steps:

• 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.

Steps:

• Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.