|Name:||Santa Fe Omelette Roll||Contributor:||Angela Barkes-Draz|
|Description:||Crepe-like avocado omlettes||Posted:||2004-03-26|
|Key words:||eggs, avocado||Category:||Main Dishes|
1/3 c sour cream, preferably light, divided
1/2 tsp salt
generous pinches ground cumin and chili powder
1/2 ripe avocado
1/2 tsp fresh lime or lemon juice
1 Tbsp butter
2 thin sliced green onions
1/4 c salsa
|Preparation:||In a medium bowl, whisk eggs with 1/4 c sour cream, salt, cumin, chili powder.
Place pulp of avocado in small bowl. Mash with fork until smooth. Stir in remaining 2 Tbsp sour cream and juice. Set aside.
Melt butter in nonstick 9" fry pan over high heat. When butter is sizzling, add egg mixture. Stir for 10 seconds. Then continuously pull back on sides of barely set egg, drawing set mixture to center of pan and allowing uncooked egg to run toward edge. When base of egg is just set, after about 1 min, sprinkle with onion. Cover and turn off heat. Let stand until egg is just set, from 2-3 min.
Lightly spread egg with a thin layer of salsa. Spoon dollops of avocado onto salsa. With help of rubber spatula, roll up egg like a jelly roll and turn onto a plate. Slice in half and serve.
|Notes:||335 calories, 16.7g protein, 25.2g fat, 12g carb, 2.5mg iron, 158mg calcium,
I've been going through my files and putting the collected recipes in my
computer. I came across this and remember it was wonderful when I had it in
Canada last year. Looks like it even might cater to the low carb dieters. It
came out of the April 2000 Chatelaine magazine.