|Water||1⁄2 Cup (8 tbs)|
|Canned chopped green chilies||4 Ounce, drained|
|Finely chopped onion||1⁄4 Cup (4 tbs), finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs), divided|
|Shredded monterey jack cheese/Cheddar cheese||4 Ounce|
|Taco sauce/Picante sauce||8 Ounce|
Combine eggs, water, and salt; beat well.
Stir in chilies and onion.
For each omelet, melt 1 tablespoon butter in an 8-inch omelet pan or heavy skillet until just hot enough to sizzle a drop of water; pour in one-fourth of egg mixture.
As mixture starts to cook, gently 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.