Phoebe'S Mexican Omelet

• 3/4 c. chopped avocado
• 1/4 c. sour cream
• 2 Tbsp. chopped green chilies
• 1 Tbsp. green onion, chopped
• 1 tsp. lemon juice
• 1/4 tsp. salt
• dash of hot sauce, if desired
• 2 Tbsp. margarine
• 1 corn tortilla, torn into pieces
• 6 eggs, beaten
• 1 c. shredded Jack cheese

1. Combine avocado, sour cream, chilies, onion, lemon, salt and hot sauce.
2. Set aside.
3. In a 10-inch ovenproof skillet, melt margarine and add tortilla pieces.
4. Cook until soft.
5. Pour in eggs.
6. Cook 3 to 5 minutes, lifting edges to cook well.
7. Remove from heat and sprinkle with cheese.
8. Bake in 325u0b0 oven until cheese melts.
9. Spread avocado mixture atop half the omelet. Return to oven for 5 more minutes.
10. Fold in half and serve at once.

avocado, sour cream, green chilies, green onion, lemon juice, salt, hot sauce, margarine, corn tortilla, eggs, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230709 (may not work)