Spice up your omelet with this easy recipe.
You will need: 1 or 2 eggs per omelet, 1 tbsp milk, 2 tortillas, 1 tbsp diced green chiles, two garlic cloves, 1/3 cup enchilada sauce, a pinch of cumin, 1/2 cup of shredded cheese, 1/4 diced green pepper, 1/4 diced orange pepper (optional), 1/4 diced onion, bit of chopped fresh cilantro, sliced avocado, 1 diced tomato, butter (optional). As for measurements, it's a rather flexible recipe.
Mix your egg yolks with the milk. This helps make a light and fluffy omelet.
Spray a pan with cooking spray or lightly butter. I don't have a special omelet pan. The key is to keep the egg shallow in the pan. This pan can only make a 2 egg omelet at a time. Allow the egg to cook evenly. Flip once, then add the enchilada sauce, cheese, cilantro and cumin. Fold the other half over.
Add a tablespoon of water into the pan and cover with a lid. This creates a steam bath to melt the cheese without overcooking the omelet. (Thanks Mom for that tip). Remove promptly after one or two minutes, because eggs continue cooking after taking them off the heat. 
Saute the peppers, chiles, onions and garlic on low heat for 5 minutes or so, allowing the flavors to mix and the foods to soften.
Warm the tortillas and butter if you like.
Serve with tomato and avocado on the side.
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