1 sm. can green chili peppers
1 (8 oz.) pkg. cream cheese
1 dozen eggs
1 c. milk
1/2 c. finely chopped tomatoes

You will also need two skillets of equal size, 8 to 12 inch diameter.

In blender mix eggs and milk until frothy. Cook half of the egg mix in each skillet on medium to low temperature covered. Check every few minutes for doneness by pressing the center of eggs or lifting edge to make sure bottom isn't burning. If it is browning to quickly, lower heat. When omelets are cooked place one on a platter. Soften cream cheese and spread all but 2 tablespoon on omelet. Sprinkle 3/4 of the green chilies on top of the cream cheese.

Place the other omelet on top of first omelet. Place remaining cream cheese in the very center of the omelets on top. Sprinkle the remaining chilies on top of the omelets. Now sprinkle the chopped tomatoes over the whole top of the omelets.

This is great served with sausage and toast or sweet rolls for breakfast, or with hash brown potatoes and vegetables at dinner. Serves 4-6.