1/4 c. chopped Avocado
2 tbsp. chopped green chili
1 tbsp. chopped green onion
1/4 c. sour cream
1 tsp. lemon juice
1/4 tsp. salt
Dash of bottled hot pepper sauce
2 tbsp. butter
1 corn tortilla, torn in pieces
6 beaten eggs
1 c. shredded Monterey or Jack cheese

Combine first 7 ingredients and set aside. In a 10 inch oven-going skillet, melt butter, add tortilla. Cook until tortilla is soft, pour in eggs. Cook for 3 to 5 minutes, lifting eggs to allow uncooked mixture to flow under. Remove from heat, sprinkle with cheese and bake in 325 degree oven for 3 to 4 minutes or until cheese melts. Spread Avocado mixture on half the omelet. Return to oven for 5 to 7 minutes more. When done, fold omelet in half on a platter. Makes 4 to 6 servings.