Ingredients
1 flour tortillas (8 inches), coarsely chopped2 tablespoons butter8 large eggs1 tablespoon water1/4 teaspoon salt1 cup shredded Monterey Jack cheese, divided1 large ripe avocado, chopped3/4 cup sour cream, divided3 tablespoons chopped fresh or canned green chiles1 tablespoon lemon juice1 medium tomato, chopped
Preparation
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.
