1 4 oz. can whole roasted and peeled green chilis
1/2 C. shredded Monterey jack cheese
5 or 6 large eggs
3 T. water or milk
salt and pepper to taste
1 T. butter
A serving plate, prewarmed in a 175°F oven
Sliced avocado and sour cream for garnish, and Salsa Fresca (on the side)
Heat a 10-inch omelet or saute pan (preferably aluminum with a nonstick coating and sloping sides) on a medium-high burner. Drain the green chilis, removing any white seeds (they are really hot); they can be cut into strips, or left whole.
Whisk together eggs, water or milk and salt and pepper. When the pan is hot, add the butter, swish it around and pour in the eggs. Allow to cook for a minute, then begin to stir the eggs with a fork, gently pulling the set part away from the edges of the pan toward the center, allowing the uncooked part to flow underneath.
When the eggs are set but not dry, lay the green chilis down the center of the pan perpendicular to the handle, and sprinkle them with the cheese. With a spatula, fold 1/3 of the omelet (the part closest to the handle) over the filling. Grasp the handle from underneath, tip the pan up, and slide the omelet onto the serving plate, flipping it over one more time.
Garnish with sliced avocados and sour cream, and serve with Salsa Fresca and tortillas - corn or flour- that have been wrapped in foil and warmed in the oven.
Yield: serves two or three.
