Granny's Texas Omelet
1 (8 inch) flour tortilla
1 med. tomato, peeled and cut up
1 (4 oz.) can green chilies, drained, seeded, rinsed
1/2 sm. onion, cut up
1 tbsp. cilantro
2 dashes cayenne
1 tbsp. olive oil
1 sm. garlic clove
1 sm. avocado, peeled and seeded
1 tbsp. mayonnaise
3 eggs
1 tbsp. water
2 tbsp. butter
1/4 c. shredded Cheddar
Sour cream
In a blender, combine tomato, half the chilies, onion, cilantro, cayenne, oil,
garlic, 1/4 teaspoon salt, dash of pepper. Blend until smooth. Pour into
saucepan and heat to boil. Reduce heat, cook and stir 5 minutes or to slightly
thickened. Keep warm.Mash avocado. Stir in mayonnaise, set aside. In bowl, beat
together eggs, water, 1/4 teaspoon salt, dash of pepper. Chop remaining chilies
and stir into eggs.
In 8-inch skillet with flared sides, heat butter. Lift and tilt pan to coat the
sides. Add the egg mixture. Cook over medium heat as eggs set, run a spatula
around skillet, lifting eggs to allow uncooked portion to flow underneath. When
eggs are set, remove from heat.
Place tortilla on a plate. Spread with avocado mixture. Sprinkle with 1/4 cup
cheese. Invert omelet on top. Roll up tortilla. Top with the remaining cheese
and a dollop of sour cream. Garnish with cilantro. Serve with tomato sauce.
Makes 2 servings.
No one can compete with you when you're being yourself.
- Jim Dreaver