pinch of dried red chili flakes or chili powder
salt and black pepper to taste
1 tablespoon butter or olive oil
1 cup guacamole
chopped green onion or cilantro for garnish (optional)
Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away.