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1
In a skillet over medium heat, brown ground meat and chorizo for about 5 minutes. Drain excess fat. Add the onion, mushrooms, taco seasoning and water, then continue cooking for another 5 minutes. Stir occasionally.
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2
Crack the eggs into a bowl and add the milk, salt and pepper. Whisk the eggs vigorously with a fork until the whites and yolk are completely blended. Stir in 2 tablespoons of the avocado and 1 teaspoon of the green onion (the rest is for the top when finished).
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3
Heat 2 nonstick pans* over medium high heat (you are making 2 omelets at the same time). Divide the butter to coat the bottom of each pan. The pan is ready when the foam from the butter subsides (watch it so it doesn't get brown).
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4
Pour half the egg mixture into each hot pan, and then let the eggs set a little along the edges; it only takes a couple seconds. Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones. You want to get as much of the runny part off the top as possible.
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5
When the eggs are set on the outside (lift an edge with a spatula to see if it is a little bit brown), but still a little soft on the inside, divide the following ingredients to one side of each pan (you will be flipping the other non-topping side over it in a minute), add the meat mixture, cheeses, tomato, and olives (save a few olives for the top of each). Fold one side of the omelet over to the other side with your spatula. Let cook for another couple minutes and then slide the 2 omelets onto a plate. Cut each in half, so you have 4 servings. Top each omelet with taco sauce, sour cream, the remaining avocado, green onions and olives. Enjoy!
