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8 eggs
2 Tblsp. milk
1 Tblsp. finely chopped parsley
3/4 tsp. dried Italian seasoning
Salt and pepper
2 Tblsp. butter
1/2 cup salsa
1 avocado peeled and sliced.
lemon juice
1 cup shredded Swiss or mozzarella cheese
Beat eggs, milk and seasonings with a fork. Melt butter in a skillet, pour in egg mixture. As eggs begin to set at the edges, use a spatula to gently push egg cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. When egg is almost set on surface, but still looks moist, spoon salsa onto and garnish with avocado slices sprinkled with lemon juice. Top with cheese. Place under broiler just until cheese is melted, about 30 seconds. Cut Omelet into wedges and serve.
Ethel
Brooks Place Bed & Breakfast
Edmonton, Alberta
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