Serves 2
• 1 medium-sized ripe avocado (about ½ lb.)
• 1½ Tbs. mayonnaise
• 1 tablespoon of fresh lemon juice
• 1 Tbs. finely chopped red onion
• salt
• fresh-ground black pepper
• 4 to 5 eggs
• 2 to 3 Tbs. butter
Optional garnish
• sour cream and Mexican hot sauce
1. Halve the avocado, remove the pit, peel off the skin, and trim away any hard or brown spots. Chop the avocado in small bits and combine it in a bowl with the mayonnaise, lemon juice, and chopped onions. Mash slightly and stir everything together thoroughly. Season to taste with salt and pepper.
2. Make 2 individual omelets according to the directions. When the eggs are nearly set but still moist on top, spoon half the avocado filling onto each omelet.
3. Fold one side of each omelet over the other and leave them in their pans over low heat for another minute or so, then serve immediately on warmed plates. Sour cream and any Mexican hot sauce can be passed separately.
