"I created this dish when I needed to use up some black olives and jalapenos. With its abundance of vegetables, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas...."
INGREDIENTS
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4 large eggs
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1/4 cup fat-free milk
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1/4 teaspoon salt
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1/4 cup queso fresco
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1/4 cup canned diced jalapeno peppers or chopped green chilies
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2 tablespoons finely chopped sweet red pepper
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2 tablespoons sliced ripe olives
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2 teaspoons chopped fresh cilantro
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1/4 medium ripe avocado, peeled and sliced