Tiered Omelet Rancheros

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• 8 eggs
• ¾ teaspoon salt
• 2 tablespoon milk
• 1/8 teaspoon pepper
• Butter or margarine
• 1 16 ounce can stewed tomatoes, cut up – I buy diced sometimes flavored diced
• 1 4 ounce can green chili peppers, chopped (says to rinse whole ones and chop, I just dump the can of diced)

• 1/8 teaspoon salt
• 1-tablespoon cold water
• 1/2-cup dairy sour cream
• Lemon juice
• few dashes Tabasco
• 1-tablespoon cornstarch
• 1 large avocado, peeled, seeded and sliced
• 1 ¼ cup shredded Monterey Jack cheese (4 ounces)

In a mixing bowl beat eggs, milk, ¾ teaspoon salt and pepper with rotary beater until thoroughly combined.

Heat 1 – 2 teaspoons butter in a 6-inch skillet or omelet pan. Pour a scant ½ cup egg mixture into pan. Tilt

skillet to spread mixture over the bottom of pan. As mixture begins to se, use a spatula to lift omelet at edges

so uncooked egg flows underneath (not necessary but fun to do). Cook until eggs are set and bottom is brown.

Invert omelet onto waxed paper (I put directly into pie dish). Repeat with remaining mixture and butter to

• make four omelets. (I get other stuff ready first so I can assemble as I make the omelets)

In a saucepan combine tomatoes, chili peppers, remaining salt and Tabasco. Stir together the cold water and

cornstarch; add to tomato mixture. Cook and stir until thickened and bubbly. To assemble, place one omelet

browned side-up in an 8 inch round baking dish or 9 inch pie plate. Spread on ½ tomato mixture. Set aside 1

• tablespoon sour cream; spread remaining sour cream atop a second omelet; place omelet sour cream side up

over tomato-topped omelet. Dip avocado slices in lemon juice to prevent them from turning brown. Set aside

two slices. Arrange remaining avocado slices atop sour cream. Top with another omelet. Sprinkle with 1 cup

cheese. Top with remaining omelet brown side up. Bake covered 350 for 35 – 40 minutes or until heated

through. Uncover, sprinkle with remaining cheese; bake 5 minutes more until cheese melts. Add 1 – 2

tablespoon water to remaining tomato sauce (usually doesn’t need it) and heat through. Top omelet stack with

some of the sauce, the reserved sour cream and avocado slices. Cut omelet wedges to serve. Pass remaining

• sauce.
• Makes 6 servings

(Better Homes & Gardens, September 1979)