Spicy Mexican Omelet
5-6 large eggs
1 fresh medium jalapeno pepper - seeds and the membrane removed
1/3 cup green peppers - diced
1/3 cup red peppers - diced
1/4 cup onion - diced
1/3 cup sharp cheddar cheese - grated
1 teaspoon Tabasco sauce
1 teaspoon fresh cilantro - finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons milk
1 or 2 Tablespoon butter-for cooking
1. Melt butter in a large skillet, saute the peppers
and onions till they are translucent. Add salt, pepper,
Tabasco and cilantro.
2. Beat eggs with 2 Tablespoon of milk and pour
throughout the sauteed pepper and onion mixture.
3. Simmer covered over low heat until the eggs are set.
Add cheese to one side and carefully flip the other side
over let set for 1-2 minutes for the cheese to melt.
Makes 3-4 servings