1/4 c sour cream
1/3 c commercial salsa
4 large eggs
1 tbsp milk
2 tsp butter, 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

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

Yield: 2 servings.