Continually keep raw shell eggs,
broken-out eggs, egg mixtures, prepared egg dishes and other perishable foods
refrigerated at 40° F or below when you’re not cooking or eating them. These
foods should not be left at room temperature for more than 2 hours, including
the time you use to prepare and serve them. Allow no more than 30 minutes to 1
hour when it’s 85° F or hotter.
1 chorizo or 2 hot Italian sausages
4 large eggs
2 T. milk
1/4 t. salt
2 T. butter
1/2 C. monterey jack or cheddar cheese
sliced red onion
Skin and finely chop the chorizo or Italian sausage.
Fry it in a small skillet. Drain it well and set aside.
In a medium bowl, beat the eggs and milk. Pour the eggs into a 10 inch skillet,
that you have melted the butter in. Swirl the egg mixture so that it coats the
bottom of the pan. Lift eh edges as it starts to cook and let the egg mixture go
under the cooked egg.
Spread the sausage down the center of the egg. Sprinkle with the cheese. Fold
the sides of the omelet up to enclose the filling.
Transfer the omelet to a serving plate. Top with the shredded lettuce, red onion
and avocado. Pass the salsa and sour cream separately.
Makes 2 servings.