New Mexican Omelet
NEW MEXICAN OMELET
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|6 oz||cream cheese, cut in cubes|
|2||whole fresh tomatoes, peeled, seeded, chopped|
|1||ripe avacado, sliced|
|1/2 c||chopped green chiles (optional)|
|1 1/2 c||your favorite salsa|
Beat eggs until light, then beat in cream, salt and pepper.
Melt butter in a large skillet.
Pour eggs into skillet.
Sprinkle cheese, tomato, avacado and green chiles on half of omelet.
Fold in half.
When bottom is brown, flip over and brown other side.
Serve with your favorite salsa.