Starters, Snacks, Light Meals

Serves 4

• 8 eggs
• ½ cup cooked Mexican chorizo sausage
• 1 avocado, peeled, pitted, diced
• 1 jar (16 ounces) Frontera Roasted Tomato Salsa

1. In a bowl, whisk eggs with ¼ cup water and salt and pepper to taste.
2. In a hot, heavily buttered skillet, use ¼ of the egg mixture to make each omelet. Fill each omelet with 2 tablespoons of the chorizo and ¼ of the avocado.
3. Turn out onto plates, sprinkle with cilantro and serve with salsa.