for each individual omelet
• 2 or 3 eggs
• salt and pepper to taste
• 1 to 2 Tbs. butter
• 2 oz. Monterey Jack cheese, grated
• 1 large green onion, chopped
• 2 Tbs. chopped California green chilis
Optional garnish
• sour cream
1. Make an individual omelet according to instructions. When the eggs are nearly set and just moist on top, quickly spread the grated cheese over one side of the omelet. Sprinkle the chopped green onions and green chilis evenly over the cheese and fold the other side of the omelet over the filling. Leave the omelet in the pan, on medium-low heat, for another minute or so, just long enough for the cheese to melt.
2. Slide the omelet onto a warmed plate and serve immediately, garnished with sour cream if desired.
3. A fairly hot variety. If they aren’t available fresh, buy canned Ortega chili peppers, whole or chopped.
