6 : md Lemons
4 : md Navel oranges
12 : oz Frozen lemonade
6 : oz Frozen orange juice
0: 1
1: In a medium bowl, whisk together eggs, sour cream, green onions and pepper; set aside
2: 2
3: In a large (10 inch) nonstick skillet over medium-high heat, cook tortilla until heated through, about 1 minute per side
4: Transfer to a plate and cover to keep warm
5: 3
6: Reduce the heat to medium and add oil to the skillet
7: When the oil is hot, add chorizo and cook until lightly browned, about 1-1/2 minutes
8: With a slotted spoon, transfer the chorizo to a small dish
9: Pour the egg mixture into the skillet, using a spatula to lift the edges of the cooked egg and letting the uncooked egg run underneath
10: 4
11: When the eggs are completely set, turn the omelet over
12: Sprinkle with the reserved chorizo, then with cheese
13: Remove the pan from the heat
14: 5
15: Uncover the tortilla and spread with salsa
16: Slide the omelet on top
17: Roll the tortilla and omelet up together
18: Cut in half for two servings
19: Typed by Lynn Thomas dcqp82a@prodigy
20: com
21: Source: Fresh Ideas from Safeway Stores
22: Lynn's notes: I made this 9-2-97; used bacon for the chorizo and bacon fat for the olive oil
23: Very quick and easy to do and makes a great light dinner or can be served at breakfast
24: Recipe by: Fresh Ideas from Safeway Stores Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy
25: com (MRS LYNN P THOMAS) on 3 Se, p 1997