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.
|
