Total Time
25mins
Prep 15 mins
Cook 10 mins

From the Los Angeles Times, 1992

Ingredients Nutrition

Directions

  1. In small bowl, mash avocado until chunky.
  2. Add lemon juice, seasoned salt, hot pepper sauce and tomato.
  3. Mix well.
  4. In a separate bowl, mix eggs, water and dash of salt and pepper.
  5. Beat briskly.
  6. Pour into hot nonstick skillet or omelet pan.
  7. Stir with circular motion while shaking pan vigorously over heat.
  8. Stir until eggs begin to set.
  9. Let stand 2 to 3 seconds and shake pan.
  10. Omelet should move freely.
  11. Spoon avocado mixture over half of omelet.
  12. Slip broad spatula under omelet and fold in half carefully.