Southwestern Omelet

Yield: 24 servings.

48 eggs

as needed, salt and black pepper

12 oz. butter

12 cups Controlled Moisture^™ Fajita-seasoned Roasted Red Bell and Green Bell Peppers and Onions, warm

3 cups crumbled queso fresco

3 cups lime crema (recipe follows)

as needed, sliced avocados

as needed, chopped cilantro

as needed, salsa

as needed, tortilla chips

Lime Crema (yields 3 cups):

1½ cups sour cream

1½ cups mayonnaise

3 Tbsp. sugar

3 Tbsp. lime juice

¾ tsp. salt

For each sering to order: Beat 2 eggs, season with salt and pepper. In an 8" nonstick pan, melt 1 tbsp. butter. When foam subsides, pour in eggs and cook omelet as desired. Top with ½ cup warm fajita vegetable strips and 2 Tbsp. crumbled queso fresco. Fold omelet in half. Slide omelet onto plate; drizzle with 2 Tbsp. lime crema. Garnish with sliced avocado and chopped cilantro. Serve salsa and chips on the side, if desired.

For lime crema: Whisk together ingredients.