Mexican Omelette

• 4 eggs
• 14 cup half-and-half
• 1 teaspoon dried oregano leaves
• 12 teaspoon salt
• 18 teaspoon pepper
• 2 tablespoons butter
• 13 ounces cheese, and salsa bowl
• 14 cup diced green chilis
• chopped tomato, sour cream and chopped cilantro

1. Mix eggs, half and half, oregano and salt and pepper with fork.
2. Coat heated pan with butter.
3. Add eggs and spread over bottom of pan.
4. When egg mixture thickens, spread with con queso dip and chilies.
5. Fold over.
6. Top omelette with tomatoes, sour cream and cilantro.

eggs, oregano, salt, pepper, butter, cheese, green chilis, tomato

Taken from www.food.com/recipe/mexican-omelette-448627 (may not work)