Serves: 2
Total Calories: 260

4 large eggs
2 teaspoons milk
1/4 teaspoon salt, or to taste
2 tablespoons vegetable oil or butter
1/4 cup finely chopped white onion
2 small plum tomatoes, peeled and finely chopped
1 cup finely diced zucchini
1 , serrano chile kimmy, , minced with seeds
2 slices (thin) Monterey Jack cheese or cheddar cheese

1. In a small bowl, beat the eggs with the milk and salt. Set aside. In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, 1 minute. Add the tomato and cook until the juices cook away, about 1 minute. Add the zucchini and serrano chile. Cook, stirring, until the zucchini edges turn bright green, about 45 seconds.

2. Spread the zucchini out flat on the surface of the pan, and pour in the beaten eggs. Shake and tilt the pan to level the eggs. Cover, and cook until the eggs are set, about 4 minutes. Lay the cheese on half of the omelet and using a large spatula, fold in half and cook about 30 seconds, or to desired doneness. Slide the omelet onto a plate. Cut in half and serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 260
Calories from Fat: 174

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