2 eggs
2 tbsp. diced ham
2 tsp. green peppers
2 tsp. thinly diced cheese
1 tsp. butter
1 tsp. diced green chilies (canned Ortega)
1 tsp. evaporated milk
1/4 tsp. salt and a few shakes of pepper
1 tsp. finely chopped onion

Mix together with fork and pour into fairly hot fry pan (or omelet pan) with the 1 teaspoon butter melted. Using a wooden spoon slightly push into bottom of pan at various places to move eggs and slightly set liquid. When eggs are a little firm, but moist spread 1 teaspoon Mexican salsa around one half egg and with spatula fold over other half. Cook about 30 seconds and remove from pan. If making more than one omelet, measure into separate bowls for even portions of each ingredients. Makes one large omelet.