Ingredient

• 4 large eggs
• 1/4 cup fat-free milk
• 1/4 teaspoon salt
• 1/4 cup queso fresco
• 1/4 cup canned diced jalapeno peppers or chopped green chiles
• 2 tablespoons finely chopped sweet red pepper
• 2 tablespoons sliced ripe olives
• 2 teaspoons chopped fresh cilantro
• 1/4 medium ripe avocado, peeled and sliced

Direction

1. In a small bowl, whisk eggs, milk and salt until blended.
2. Place a lightly oiled 10-in. nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon queso, peppers, olives and cilantro onto 1 side. Fold omelet in half. Cut in half; slide onto 2 plates. Top with avocado.