Instructions: 2 Tsp Lemon juice Sour cream - garnish 1/4 tsp Salt Avocado slices - garnish 6 Eggs - beaten Pitted black olives - garnish

Combine avocado, sour cream, chile, onion, lemon juice and salt. Set aside.

Melt butter in a 10" oven-proof skillet. Add tortillas. Cook until soft.

Pour in eggs. Cook 3 to 5 minutes, lifting eggs to allow uncooked mixture to flow under. Remove from heat. Spread avocado mixture on top of omelet.

Sprinkle with cheese. Place in oven. Bake at 350 for 8 to 10 minutes or until cheese melts. Garnish with sour cream, avocado slices and olives.

Cut into wedges and serve from skillet.

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