Source: Senior Andrew "Pedro"  Administration Lavoie
Cook Time: 15-20 minutes Number of Servings: 4

 1 Small Onion, chopped
 1 Cup Potatoes, sliced, cooked
 3 Ounce Salami
 3 Whole Green Chilies
 1 Tbsp Milk
 1/8 Tsp Cayenne Pepper
 1/4 Tsp Salt
 1 Cup Monterey Jack Cheese, shredded
 1 Pkg Sour Cream
 1 Jar Salsa Sauce
 6 Whole EdenValley Eggs

Instructions:
Pour oil into cast iron skillet and put on low heat.  Add onion
and fry gently for 5 minutes or until soft.  Add potatoes, spicy
salami, and green chilies.  Cook over medium heat for 5
minutes, stirring to prevent mixture from sticking.  Beat eggs,
milk, cayenne, and salt until frothy.  Turn up heat on pan until
oil is very hot (may have to add some oil).  Stir ingredients in
pan then pour in the egg mixture, making sure the mixture
surrounds all the ingredients.  As the egg sets pull back edges
and allow any uncooked egg to hit the bottom of the pan. 
When the eggs are almost set remove pan from the stove and
sprinkle the grated cheese on top, covering the whole omelet. 
Put under the broiler on low heat until the omelet is solid and
the cheese is bubbly brown.  Remove to a heated platter.  Put
a few spoons of sour cream on top.
Cut into 1/4’s and serve with sour cream and salsa.  Serve  with hot
chocolate sprinkled with cinnamon to drink.