Mexican Rolled Omelete

Name: Mexican Rolled Omelete
Ingredients: 8 eggs (large or extra large, not medium or jumbo); 1 cup milk (no low fat 2-inch is ok); 13 cup flour; 1 tablespoon fresh cilantro, fine chopped; salt; pepper; 34 cup chorizo sausage, browned and drained (Mexican, which is the soft chorizo, which is different than the Spanish chorizo which is hard, and c); 12 red pepper, fine chopped; 12 green pepper, fine chopped; 4 scallions, finely chopped; 1 cup monterey jack pepper cheese, shredded; salsa; olive; avocado

14 ingredients

1 steps

Ingredients

8 eggs (large or extra large, not medium or jumbo)
1 cup milk (no low fat 2-inch is ok)
13 cup flour
1 tablespoon fresh cilantro, fine chopped
salt
pepper
34 cup chorizo sausage, browned and drained (Mexican, which is the soft chorizo, which is different than the Spanish chorizo which is hard, and c)
12 red pepper, fine chopped
12 green pepper, fine chopped
4 scallions, finely chopped
1 cup monterey jack pepper cheese, shredded
salsa
olive
avocado

Directions

1

["Chorizo -- Remove the chorizo from the casing and saute in a non-stick pan (preferred) on medium heat.", "If using non-stick you don't need any oil.", "If using a stainless pan you may need to add just a drizzle of olive oil, not much - chorizo has enough natural fat.", "Saute until golden brown.", "Remove to a plate lined with a paper towel to absorb any extra grease.", "Vegetables -- Personally, I drain any drippings from the chorizo and then add the peppers to the pan and cook just a few minutes 3-4 until they begin to soften - you just want them to be tender.", "Again, non-stick I don't worry about any oil but if using a stainless pan you can always just use a drizzle of oil or butter if you want.", "Add in the scallions at the end and just toss to warm up.", "Set to the side.", "Eggs -- Whisk the eggs well and slowly add in the milk, flour, salt (approx 1/2 teaspoon), pepper (approx 1/4 teaspoon) and cilantro.", "Mix well to combine and then fold in the peppers, scallions and chorizo.", "Omelete -- In a 13 x 9\" pan