|Canned green chilies in brine||4 Ounce, drained and chopped (1 Can)|
|Freshly ground black pepper||To Taste|
Drain and chop the chilies.
Whisk the egg in a mixing bowl and add the chopped green chilies.
Heat the butter in the frying pan, pour in the egg mixture, season with salt and pepper and cook for 1-2 minutes over a high heat.
Keeping the omelette over the heat, use a spatula to fold it over.
Slide it out of the pan on to a warm plate.