Spanish Omelet


8 eggs
1/2 cup milk
1/4 tsp. salt
1 (4 oz.) can chopped green chilies, drained
1/4 c. finely chopped onion
1/4 c. butter or margarine, divided
1 c. (4 oz.) shredded Monterey Jack cheese
1 (8 oz.) jar salsa
Butter

Combine eggs, milk, and salt; beat well. Stir in chilies and onion. For each omelet, melt 1 tablespoon butter in an 8-inch omelet pan or heavy skillet until just hot enough to sizzle a drop of water; pour in 1/4 of egg mixture. As mixture starts to cook, gently lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.






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