4 egg omlet ( 2 servings)

2 large eggs, whisked
1 jalepeno, fresh, seeded, diced
1/2 medium onion, peeled, diced
2 ounces aged cheddar, sliced
1 clove garlic, mashed, peeled, diced
2 tsp extra virgin olive oil
1 small tomato, seeded, diced

Heat non stick pan on med high. Add 1 tsp of the olive oil. When hot, add onions and jalepeno. Saute for or 2 minutes and then add garlic. Saute for another minute or two and then add the tomato. Continue to saute for another minute or two and then return ingredients to the bowl that had the onion and jalepeno it. Reduce heat if needed to avoid burning while cooking.

Ad remaining olive oil to pan and make sure the entire bottom of the pan is coated evenly. Add the whisked eggs and lift pan and tilt if needed to make sure the eggs cover the entire bottom of the pan. Reduce heat to medium.

When the edges begin to set, but the top/center is still runny, observe which side of the omlet is a little thicker than the other and/or not cooking as fast. (I suppose if you have higher quality cookware this might come into play, but my pan was a little warped.) Then spoon the jalepeno mixure across the center of the omlet, but slightly askew, toward the side that is taking longer to cook.

Place the cheese across the omlet in the same manner, on top of the jalepeno mixture. Cover and let cook until the side without the jalepeno mixture is set enough that the egdges can be lifted with a spatula and flolded over the jalepeno mixture and cheese without breaking. You will then have a half circle shape.

Cover and reduce heat to low. If pan gets too hot at any time remove it from heat momentarily and reduce the heat before returning the pan to it. Let cook until cheese is melted and egg cooked through.

Slice the omlet down the middle with spataula and serve. Makes two servings.

Number of Servings: 2

Recipe submitted by SparkPeople user SARKI862.