2 eggs, slightly beaten
1 tbsp. each chopped green olives & seeded, chopped, canned California green chiles
1/4 tsp. salt
2 tsp. butter

To eggs add chopped olives, chiles and salt. Melt butter in a small frying pan or 6 or 7 inch omelet pan over medium-high heat. When butter just begins to brown, pour in egg mixture all at once. As soon as bottom begins to set, lift edges to let uncooked portion flow into contact with center of pan. When eggs are set to your liking turn omelet out of pan. Makes 1 serving.