FILLING:

1 tbsp. olive oil
1/2 sm. onion, sliced thin
1/2 sm. green pepper, diced
1/2 sm. red pepper, diced
3 mushrooms, sliced
Diced leftover ham or crumbled cooked bacon (optional)

EGG MIXTURE:

6 eggs
2 tbsp. skimmed milk

For each omelet, use: 1 tbsp. butter 3 sm. sliced canned jalapeno pepper, chopped fine (more, if desired) 2 oz. grated Cheddar or Monterey Jack cheese 1/2 c. skimmed sour milk

Heat oil in large non-stick skillet over medium high heat. Add onions and saute until soft and transparent. Add peppers and mushroom and saute 5 minutes. Season with salt and pepper. Set filling aside.

Whisk eggs and skim milk. Season with a pinch of salt and pepper. Wipe skillet with paper towel to remove any specks of vegetables, and heat over medium high heat. Add oil and butter to coat bottom of pan. When butter stops foaming, ladle half of egg mixture into skillet. Stir egg mixture in circular motion with heat-proof rubber spatula.

When under side of omelet begins to set, tilt skillet to allow uncooked egg to run under cooked egg. Continue process of lifting and tilting until egg mixture is cooked. Ladle half of onion filling half of jalapeno peppers and half of cheese over center third of omelet. Spoon 1 tablespoon of sour cream on top of filling. Fold one edge of omelet over filling.

Using spatula, lift omelet, tilting skillet so that omelet slides to front side of pan. Then roll onto plate allowing other half of omelet to cover filling. Keep omelet warm while preparing other omelet or serve cooked one immediately. 2 servings.