 
NOTICE: Cook time may vary depending on quantities requested.
|
| 4 |
large eggs, room temperature |
4 |
| 1/3 cup |
Beatrice Sour Cream |
75 mL |
| 2 tsp |
salt |
2 mL |
| ¼ tsp |
each of ground cumin & chili flakes |
1 mL |
| ½ |
ripe avocado |
½ |
| ½ tsp |
freshly squeezed lime juice |
2 mL |
| 1 tbsp |
Lactantia Butter |
15 mL |
| 2 |
green onions, thinly sliced |
2 |
| ½ cup |
Lactantia Light Ultra Spreadable Cream Cheese |
125 mL |
PREPARATION
- In a medium-size bowl, whisk eggs with 1/4 cup (50 mL) Beatrice sour cream, salt, cumin and chili flakes. Peel avocado, slice in half then discard stone. Place pulp in a small bowl. Mash with a fork until fairly smooth. Stir in remaining 2 tbsp (30 mL) Beatrice Sour Cream and lime juice.
- Melt Lactantia Butter in 9-inch (23-cm) frying pan, preferably non-stick, over medium-high heat. When bubbly, add egg mixture. Stir for 10 seconds. Then continuously pull back on sides of barely set eggs, drawing set mixture to centre of pan, allowing uncooked egg to run toward edge. Once eggs have set, sprinkle with onions. Spoon dollops of Lactantia Cream Cheese in centre portion of omelette. Cover, then turn off heat. Let stand until eggs are firmly set, from 2 to 3 minutes.
- Uncover and spread cream cheese until it comes close to edges of omelette. Spoon in dollops of avocado over cheese. Gently spread. With the help of a rubber spatula, roll up egg like a jellyroll and turn onto a plate. Slice in half and serve immediately with extra slices of fresh avocado, if you wish.
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