1 Ripe Avocado
1/4 cup Ortega Taco Sauce, Hot
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 tablespoon water
shredded mexican cheese (any flavor)
salt and black pepper, to taste
Cut avacado in half and remove pit. Scoop out avocado with spoon and place in small bowl. Mash until chunky. Add taco sauce, lime juice, garlic and salt; mix well. Set aside.
Combine eggs, water and salt and pepper, to taste in a small bowl. Beat Briskly.
Heat a nonstick skillet or omelet pan over medium-high heat until hot. Coat with nonstick cooking spray. Pour egg mixture into skillet. Stir with circular motion while shaking the pan vigorously over heat until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely; loosen carefully with spatuala, if necessary.
Spoon avocado mixture over half of the omelet, add shredded mexican cheese. Slip a broad spatuala under the omelet and fold in half carefully. Slide the omelet onto a plate and serve imediately.
top with extra guacamole and cheese if desired.