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2 eggs
1 Tbsp. milk
2 oz. grated cheese (Monterey
Jack, sharp Cheddar,
whatever kind you happen to
2 oz. (or so) meat (either
cooked ham, bacon, Canadian
bacon or other favorite)
dash of Worcestershire sauce
dash of soy sauce
garlic salt
lemon pepper seasoning
seasoned pepper
other favorite seasonings to
2 tsp. salsa (I prefer the
hot, chunky variety)
1/2 tomato, chopped
1 Tbsp. green pepper, chopped
1 Tbsp. onion, chopped

Combine eggs, milk, sauces and seasonings in a bowl.
Beat with a fork to insure good mixture. Heat a skillet,
preferably one with sloped sides and a nonstick surface. It is
imporatnt that the egg mixture easily lifts from the pan, so,
if the surface is not nonstick, suggest spraying with Pam or,
if necessary, grease with butter or bacon grease (although this
will greatly increase the calories). Skillet should be at
least 10-inches in diameter. If you desire a smaller omelet,
use only one egg and cut down other ingredients appropriately,
and use a smaller skillet.
When spreading the egg mixture in the pan, it should be
enough to cover the pan fully at least 1/8-inch thick, but thin
enough that it is not runny. Skillet should be heated (I use
medium high heat on an electric stove) so that it beads water.
Add egg mixture and rotate pan to insure an even spread. When
the mixture solidifies, add remaining ingredients to the center
of pan. With a pancake turner, fold each of the sides into the
center. Turn omelet one time (be careful, this takes finesse
if you've used all the ingredients). Viola, you have a very
filling breakfast and a spicy one at that.

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