Ingredients
4 large eggs1/4 cup fat-free milk1/4 teaspoon salt1/4 cup queso fresco1/4 cup canned diced jalapeno peppers or chopped green chiles2 tablespoons finely chopped sweet red pepper2 tablespoons sliced ripe olives2 teaspoons chopped fresh cilantro1/4 medium ripe avocado, peeled and sliced
Preparation
In a small bowl, whisk eggs, milk and salt until blended.
Place a lightly oiled 10-in. nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon queso, peppers, olives and cilantro onto 1 side. Fold omelet in half. Cut in half; slide onto 2 plates. Top with avocado.
