Santa Fe Rolled Omelette
Source of Recipe
the web
List of Ingredients
4 large eggs, room temperature
1/4 cup softened cream cheese, and 2 tbsp softened cream cheese
1/2 tsp salt
1/4 tsp each of ground cumin & chili flakes
1/2 ripe avocado
1/2 tsp freshly squeezed lime juice
1 tbsp butter
2 green onions, thinly sliced
1/2 cup salsa
Recipe
In a medium-size bowl, whisk eggs with 1/4 cup cream cheese,
salt, cumin and chili flakes. Peel avocado, slice in half then
discard stone. Place pulp in a small bowl. Mash with a fork
until fairly smooth. Stir in remaining 2 tbsp cream cheese and
lime juice.
Melt butter in 9-inch frying pan, preferably non-stick, over
medium- high heat. When bubbly, add egg mixture. Stir for
10 seconds.
Then continuously pull back on sides of barely set eggs, drawing
set mixture to centre of pan, allowing uncooked egg to run toward
edge.
Once eggs have set, sprinkle with onions. Spoon dollops of salsa
in centre portion of omelette. Cover, then turn off heat. Let stand
until eggs are firmly set, from 2 to 3 minutes.
Uncover and spread cream cheese until it comes close to edges of
omelette. Spoon in dollops of avocado over cheese. Gently spread.
With the help of a rubber spatula, roll up egg like a jellyroll
and turn onto a plate. Slice in half and serve immediately with
extra slices of fresh avocado, if you wish.
Makes 2 servings
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