4 eggs, well beaten
1/2 c. picante sauce, divided
1 tbsp. butter
2 tbsp. milk
1/8 tsp. salt & pepper
1 or 1 1/2 c. shredded sharp cheese

Combine eggs, milk, 2 tablespoons picante sauce, salt, pepper; mix well. Melt butter in 8 or 10 inch omelet pan. Heat until just hot enough to sizzle a drop of water. Pour in egg mixture all at once.

As mix starts to cook, gently lift edges of omelet with a fork and tilt pan to allow uncooked egg mix to run underneath cooked part. When mix is set and no longer runs, sprinkle cheese on half of omelet; cover pan and remove from heat. Let stand 1 to 2 minutes or until cheese melts and eggs are firm on top. Fold omelet in half and place on warm platter. Top with remaining picante sauce. Serves 2 to 3.