Garden Omelet
Three-egg omelet with tomato, avocado, and sour cream, topped with salsa verde.

Recipe by Paul Mayville

Here we have yet another example of serendipity in the kitchen. I was simply trying to use an avocado and a tomato before they spoiled. The result was a layering of flavors that matched up beautifully.

The recipe can be doubled easily. And if you're just too lazy to make your own salsa verde simply buy some in any grocery store.

Ingredients

• 1 tablespoon lemon juice
• 1/2 medium avocado, seeded and diced
• 1/2 medium tomato, seeded and diced
• 1 tablespoon butter
• 3 large eggs, beaten
• 1/2 cup sour cream
• 1/2 cup Salsa Verde, warmed
• salt and pepper, to taste

Directions

In a medium bowl, toss avocado with lemon juice, add tomato and set aside. In an 8 inch non-stick omelet pan, melt butter over medium-low heat, swirling it around to coat the pan. Add eggs and cook until eggs set around edges, approx. 3 minutes.

Flip omelet; spread sour cream, and drop all but a tablespoon each of avocado and tomato evenly over omelet, reserving the rest for garnish. Sprinkle with salt and pepper and fold omelet in half over ingredients. Move to plate; garnish with reserved avocado and tomato, top with salsa verde and serve immediately.

Serves 1