1cupshredded monterey jack cheese or 1cupcheddar cheese
1 (8ounce) jarstaco sauce or 1 (8ounce) jars picante sauce
Mix together eggs, water, and salt.
Stir in chiles and onion.
For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
Pour in one-fourth of egg mixture.
As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
Fold omelet in half, and place on a warm platter.
Repeat procedure with remaining ingredients.
Serve with taco sauce.
“Very good.I liked how water was added instead of milk.I didn’t have it with taco sauce, Also I added bacon and sausage to mine.But very good nonetheless.”
“Easy straight forward omelet that has great flavor. Adding water instead of milk give the omelete a slightly different, pleasing texture. If I say chewy that is too strong an adjective, not spongy but just slightlydifferent.I liked it.I used Jalapeno Gouda for the cheese and added 2 slices crisp real bacon chopped up & pre fried. Thanks Nurse Di for a lovely Sunday Brunch”