Mexican Omelet

3/4 cup chopped avocado
1/3 cup sour cream
2 tablespoons chopped green chile
1 tablespoon chopped scallion
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of Tabasco sauce
2 tablespoons butter or margarine
1 corn tortilla, torn into pieces
6 beaten eggs
1 cup shredded Monterey jack cheese

In a small bowl, combine the first 7 ingredients. In a 10-inch ovenproof skillet, melt the butter over medium heat and add the tortilla pieces. When tortilla is soft, pour eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese and place skillet in a 325 degrees F oven for 3 to 4 minutes or until the cheese melts. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes. Fold the omelet in half to serve.