AVOCADO OMELETS
Servings: 2
4 slices bacon
1 small onion, chopped
1 (8 oz) can tomato sauce
1 medium size avocado
3 eggs
3 Tablespoons cream
salt and ground black pepper (to taste)
Fry bacon until crisp. Crumble bacon and set aside. Pour extra fat out of pan.
Brown cut up onion in bacon fat. Add the can of tomato sauce.
Prepare avocado by peeling and cutting into small pieces. Set aside.
Beat eggs and add cream, salt and pepper. Cook half of the egg mixture in a small fry pan. Do not turn over but tilt edges so that all of the egg is cooked. Turn out on plate.
Put second serving of egg in fry pan.
At this time add the avocado to tomato dish and the bacon also.
When the omelet is done, turn out on another plate.
Put half the sauce on the two omelets. Fold over and put the rest of the sauce over the two omelets.
Source: Russellyn Crombie |