---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese/eggs, Mexican
       Yield: 1 servings
     1/2    Avocado; peeled
     1/2 ts Lemon juice
       1 ds Seasoned salt
       3 dr Hot pepper sauce
       1 sm Tomato; chopped
       2    Eggs
       1 tb Water
            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