Chile Cheddar Omelets

Ingredients

• 1 tablespoon butter divided
• 0.5 cup chiles green canned divided chopped
• 12  eggs 
• 0.8 cup parmesan cheese grated
• 0.5 teaspoon pepper freshly ground
• 0.5 cup commercial salsa 
• 0.5 teaspoon salt 
• 6 ounces cheddar cheese shredded divided
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• oven
• spatula

Directions

1. Combine first 5 ingredients in a large bowl, stirring well.
2. Melt 1 1/2 teaspoons butter in a 10-inch ovenproof skillet over medium heat.
3. Pour half of egg mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath. Cook until browned on bottom.
4. Transfer skillet to oven; broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until top is golden.
5. Cut a 1/4-inch-deep slit down center of omelet. Top omelet with 3/4 cup cheese and 1/4 cup chiles. Loosen omelet with spatula, and carefully fold in half. Slide omelet onto a serving platter, and cut in half.
6. Repeat procedure with remaining 1 1/2 teaspoons butter, egg mixture, cheese, and chiles. Top each serving with 2 tablespoons salsa just before serving.