Cullen's
Avocado
Omelet
8 eggs
1 green onion, sliced
1 cup sliced fresh mushrooms
1 avocado, seeded, peeled and diced
1/2 cup shredded cheddar cheese
salt
pepper
1. Beat eggs with fork until lemon colored. Stir in green onion, mushrooms, and
avocado. Add salt and pepper to taste.
2. Pour egg mixture into oiled 12 inch skillet; cook until bottom of omelet is
set. Flip omelet over in pan; continue to cook until set.
3. Remove omelet from pan to warm plate; sprinkle top with cheese. Cut into
pie-shaped wedges and serve.
Serve with Granny's Bloody MaryBV22and Lynn's Spanish RiceM16
and Kat's Guacamole
SaladM21 and James Refried BeansM23
and
Kat's Flour Tortilla BR26 and
Sauces Mexican
Knowledge is a process of piling up facts; wisdom lies in their
simplification.
- Martin H. Fischer