In a bowl, beat one egg with 1 tablespoon of heavy cream and chives. Season with salt and pepper to taste.
Grease a 25 cm skillet with non-stick cooking spray. Add the egg mixture and cook at medium heat on one side for 2 minutes. Flip and cook another 1-2 minutes, until set. The omelet is going to be difficult to roll if cooking for a longer time.
Carefully place omelet on wax paper. Repeat the same with the rest of the eggs until there are 4 omelets.
Roll omelets tightly and wrap each with plastic wrap. Refrigerate for 1 hour.
In a bowl, mix together the oil and butter.
Cut each slice of bread in 1-1/2 inch slices, 12 small pieces, coat them with butter-oil mix and bake until browned, about 20 minutes. Remove and let cool.
Once omelets are cool, remove from refrigerator and cut each omelet roll into 3 pieces.
Once bread is cool, evenly distribute sour cream on each mini bread slice, then place an omelet wheel on top.
Put the avocado cream ingredients in a blender and blend. Add more oil if necessary.
Serve omelet bites with avocado cream.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Rolled Up Tortilla with Avocado Cream
Amount Per Serving 12
Calories 200 Calories from Fat 0
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 80mg 26%
Sodium 125mg 6%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Total Sugars 3g
Includes 2g Added Sugars 4%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.40mg 0.40%
Calcium 63mg 4%
Iron 0.73mg 4%
Potassium 210mg 4%
* Percent Daily Values are based on a 2000 calorie diet.
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