Omelet Ol

• 1/4 c sour cream
• 1/3 c commercial salsa
• 4 large eggs
• 1 Tbsp milk
• 2 tsp butter or margarine, divided
• 1/4 c cooked and crumbled bacon, divided
• 1/4 c chopped tomato
• 1/4 c chopped green chiles, drained
• 1 slice processed american cheese, finely chopped
• Avocado slices

1. Combine sour cream and salsa in a small saucepan; cook over low heat until thoroughly heated.
2. Keep warm.
3. Whisk together eggs and milk; set aside.
4. Heat a 6 inch omelet pan or heavy skillet over medium heat.
5. Add 1 tsp butter, and rotate pan to coat.
6. Add half of egg mixture.
7. As mixture starts to cook, gently lift edges of omelette with a spatula, and tilt pan so uncooked portion flows underneath.
8. Sprinkle with half each of bacon, tomato, green chiles, and cheese; fold in half, and transfer to a serving place. Repeat procedure.
9. Serve with sour cream mixtures and avocado slices.

sour cream, commercial salsa, eggs, milk, butter, bacon, tomato, green chiles, american cheese, avocado slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70085 (may not work)