Source of Recipe
From "The Big Book of Breakfast" by Maryana Vollstedt
"This large omelet, with its fresh and lively filling, will take you straight to Mexico. Top with a dollop of sour cream for a cooling touch."
List of Ingredients
◦ 2 teaspoons vegetable oil
◦ ╝ cup diced green bell pepper
◦ ╝ cup diced red bell pepper
◦ 6 green onions, including some tender green tops, sliced
◦ 2 tablespoons canned diced green chiles
◦ 2 tablespoons chopped black olives
◦ ╝ cup grated Monterey Jack cheese
◦ 5 large eggs
◦ 2 tablespoons milk
◦ ╝ teaspoon salt
◦ ╝ teaspoon ground cumin
◦ Freshly ground pepper
◦ 1 tablespoon butter
◦ Parsley sprigs for garnish
◦ Sour cream for topping
To make the filling:
In a small nonstick skillet over medium heat, warm oil. Add bell peppers and green onions and sautÚ until tender, about 5 minutes. Stir in chiles and olives and set aside.
To make the omelet:
In a medium bowl, whisk together eggs, milk, salt, cumin, and pepper to taste. Heat a 10-inch omelet pan or nonstick skillet over medium heat. Add butter and swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds. With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry, 3 to 4 minutes.
Spoon filling over one half of the omelet, and sprinkle with grated cheese. Fold the other side to cover. Let stand for a few seconds to allow cheese to melt. Turn out onto a warmed plate and garnish with parsley. Cut into slices and serve immediately passing the sour cream separately.