50+ Friends Club Cookbook -- Eggs and Cheese -- Colorado Omelet

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Colorado Omelet

From the Kitchen of: Pepper
Source: A Taste of the West from Coors

1	med	Tomato, peeled and cut up
1	4 oz can	Green chilies, seeded, rinsed, drained
1/2	sm	Onion, cut up
1	clove	Garlic
1	tbsp	Parsley or coriander, snipped
1	tbsp	Olive oil
2	dashes	Cayenne pepper
1	sm	Avocado, peeled and seeded
1	tbsp	Mayonnaise
3		Eggs
1	tbsp	Water
2	tbsp	Butter
1	8 inch	Flour tortilla
1/2	C	Monterey jack cheese or cheddar, shredded
		Dairy sour cream

In blender container combine tomato, half the chilies, the onion, garlic, parsley, oil, cayenne, 1/4 teaspoon salt, and a dash of pepper. Cover and blend till nearly smooth. Pour into small saucepan; bring to boiling. Reduce heat; cook and stir over medium heat about 5 minutes or till slightly thickened. Keep warm.
Mash avocado: stir in mayonnaise. Set aside.
In bowl beat together eggs, water, 1/8 teaspoon salt, and a dash of pepper. Chop remaining chilies; stir into eggs.
In 8 inch skillet with flared sides, heat butter till it sizzles and browns slightly. Lift and tilt pan to coat sides. Add egg mixture; cook over medium heat. As eggs begin to set, run a spatula around edge of skillet, lifting eggs to allow uncooked portion to flow underneath. When eggs are set but still shiny, remove from heat.
Place tortilla on serving plate; spread with avocado mixture. Sprinkle with 1/4 cup of the shredded cheese. Invert omelet atop. Roll up tortilla with omelet inside. Top with remaining cheese and a dollop of sour cream. If desired, garnish with additional parsley or coriander. Serve with tomato sauce.