Melt butter in large skillet or on griddle. Place tortilla in skillet & lightly cook both sides, do not crisp. Set aside on serving plate. Add green onions, avacado & tomato to skillet; stir 1-2 minutes until heated through. Beat together eggs & tequila or water; pour over vegetables in skillet. Cook until set on bottom; carefully turn over (place plate over skillet, invert skillet, then slide omelet off plate back into skillet). Cook on other side until done as desired. Slide omelet out of pan on top of tortilla. Top with salsa, spoon sour cream in center & garnish with cilantro. Makes 1 serving. From the
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|Serving Size: 1 Serving (1004g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1993 (83%)|
|Amt Per Serving||% DV|
|Total Fat 221.5g||295 %|
|Saturated Fat 115.7g||579 %|
|Monounsaturated Fat 66.7g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 3561.3mg||1096 %|
|Sodium 1121.6mg||39 %|
|Potassium 1315.1mg||35 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 7.5g|
|Protein 97.5g||139 %|
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Calories per serving: 2387
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