The New Denver Omelet with a Kick

This fresh omelet gets its kick from the homemade salsa that fills it. The salsa combines tequila, lime juice and plenty of vegetables for flavor.

Ingredients:

• Salsa:
• 1 tablespoon chopped red onion
• 1 tablespoon chopped green bell pepper
• 1 tablespoon chopped red bell pepper
• 1 tablespoon chopped yellow bell pepper
• 2 cups chopped tomatoes
• 2 teaspoons seeded and chopped jalapenos
• 1 cup shredded cheddar cheese
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• 1 tablespoon tequila, optional
• 2 teaspoons finely chopped cilantro
• 1/4 teaspoon oregano
• Salt and pepper to taste
• Omelet:
• 6 eggs
• 4 tablespoons milk

Directions:

In a medium mixing bowl, whisk together lime juice and tequila. Stir in all salsa ingredients and blend well then set aside. Very lightly spray a medium nonstick skillet. Let skillet warm to medium low heat. In a medium mixing bowl, whisk together eggs and milk. Pour 1/2 into skillet, and swirl around so a fine layer of egg sticks to sides of pan. Let mixture cook until egg whites turn white. Let omelet cook until a thin edge starts to pull away from pan. Stir and drain salsa. Add half of salsa ingredients on one side of egg mixture. Cook omelet until it agagin pulls away from sides. Take fork and run tines around outside edge of omelet to make sure egg mixture does not stick. Gently fold one side of omelet over, being careful not to tear it. Let folded omelet set for about 30 seconds. Run a spatula under omelet to make sure it is not stuck to the bottom of skillet, and slide omelet onto plate. Repeat for second omelet. Garnish with chopped tomatoes and green onions.

Number of Servings: 2