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

Combine eggs, milk, 2 tablespoons picante sauce, salt and pepper; mix well. Melt butter in an 8 or 10 inch omelet pan or skillet; heat until just hot enough to sizzle a drop of water. Pour in egg mixture all at once. As mixture starts to cook, gently lift edges of omelet with a fork and tilt pan to allow uncooked egg mixture to run underneath. When mixture is set and no longer runs, sprinkle cheese on half of omelet; cover pan. Remove pan from heat and let stand 1 to 2 minutes or until cheese melts and eggs are firm on top. Fold omelet in half, and place on a warm platter. Top with remaining picante sauce. Yields 2 to 3 servings.