Once again I am in that Sunday morning dilemma of what to do for our omelet. I have some mushrooms, but not a cheese that inspires me or other leftovers. Humm. There is the Rotel and Velveta Queso Dip from Christmas Eve. It was a big hit with everyone but we did not finish it. And I’ve got some ripe avocados, lets do it it. Lots of queso in the center of the omelet, half a sliced avocado, fold it twice to the center and turn it on to the plate a few moments later. Topped with cilantro and pomegranate seeds. Yum!
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