Holy Guacamole: Put Avocados to Good Use
Take the separated egg whites and beat them in a mixing bowl until stiff. Keep the yolks. You can use a hand blender or your own elbow grease. In a separate bowl, beat the yolks. To the yolk bowl, add the milk, salt, and pepper. Fold in the egg whites.
Heat your oven to 325 degrees Fahrenheit. Lightly grease a baking sheet. In a skillet-or omelet pan if you have one-heat the butter and then pour in the egg mixture. Cook the omelet until the bottom is golden brown.
While the omelet is cooking, make the filling:
- 1 cup sour cream
- 1 tsp. salt
- 1/4 tsp. paprika
- 1 tomato, diced and peeled
- 1 medium sized ripe avocado, diced
- 1/2 cup cooked ham, diced
In a sauce pan, heat the sour cream and add the seasonings. Add the tomato, avocado, and ham, blending well. Cover the mixture and remove from heat.
Back to the omelet; once browned on the bottom, transfer to the baking sheet and cook until the top is browned. Add half of the filling to the middle of the omelet and then fold the outside over on top of it. Pour the rest of the filling on top of the omelet and bake until the filling inside is cooked thoroughly.