3 Lg. eggs
2 tablespoons cooking oil (for vegetables)
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped onion
2 tablespoons chopped mushrooms
1 tablespoon finely chopped jalapeno pepper
2 tablespoons milk
Salt and pepper to taste
2 tablespoons cooking oil (for omelet)
1/2 cup salsa, warm
1.Heat 2 tablespoons cooking oil in a saucepan.
Saute peppers, onion and mushroom until tender
about 6-10 min. Set aside.
2.Combine eggs, milk, salt and pepper in a small
bowl and beat with a fork or whisk until light and frothy.
Heat 2 tablespoons cooking oil in a non-stick frying pan
on medium-high heat. Pour in the egg mixture.
3.Don't touch until eggs begin to set (solid and firm around edges).
Reduce heat to medium. Carefully lift the edges of the omelet
with a spatula and tilt pan to allow the uncooked portion to run
underneath. Continue this procedure until omelet is set with no
more liquid eggs in the center about 3-5 min.
4. Spread the cooked vegetable mix over one side of the omelet.
Lift the other side of the omelet with a spatula and fold
over the vegetable mix.
5. Top the omelet with warm salsa.