Mexican Omelet

• 1 flour tortillas (8 inches), coarsely chopped
• 2 tablespoons butter
• 8 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt
• 1 cup shredded Monterey Jack cheese, divided
• 1 large ripe avocado, chopped
• 3/4 cup sour cream, divided
• 3 tablespoons chopped fresh or canned green chiles
• 1 tablespoon lemon juice
• 1 medium tomato, chopped

1. 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.

flour tortillas, butter, eggs, water, salt, shredded monterey jack cheese, avocado, sour cream, green chiles, lemon juice, tomato

Taken from www.tasteofhome.com/recipes/mexican-omelet/ (may not work)