Categories: Cheese/eggs, Mexican 
      Yield: 1 servings 
  
    1/2    Avocado; peeled                     1 sm Tomato; chopped 
    1/2 ts Lemon juice                         2    Eggs 
      1 ds Seasoned salt                       1 tb Water 
      3 dr Hot pepper sauce                         Salt, pepper 
  
  In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt, 
  hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and 
  pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir 
  with circular motion while shaking pan vigorously over heat. Stir until 
  eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should 
  move freely. Spoon avocado mixture over half of omelet. Slip broad spatula 
  under omelet and fold in half carefully. 
   
  (C) 1992 The Los Angeles Times