Serves 12
Ingredients
For the omelets:
24
eggs
3/4 cup milk
butter for the pan
For the guacamole:
6 ripe
avocados
3/4 cup sour cream
5 garlic cloves
2 whole tomatoes,
chopped
3 Tbsp. lime juice
1 Tbsp. hot sauce
salt and pepper to
taste
Directions
To make guacamole: peel avocados and remove pits. Chop finely, then smash with a fork in a mediium bowl, or use a food processor to blend. Add sour cream, and blend thoroughly. Add garlic, tomatoes, hot sauce, lime juice, and salt and pepper and mix. Cover and chill.
To make omelets: Use two eggs for each omelet. Lightly beat eggs with milk; salt and pepper to taste.
Pour egg mixture into skillet with melted butter. Cook on low heat. Just before eggs have set, fill center with 1/4 cup guacamole. Fold omelet and allow to cook for 2 more minutes. Remove. Serve with tortilla chips and black-eyed pea salsa.