Ingredients

• 1  medium poblano or green sweet pepper, roasted,* seeded and chopped
• 2  Tbsp. butter
• 2  eggs, lightly beaten
• 1/2  medium avocado, peeled, seeded and coarsely chopped
• 1/4  jalapeño pepper, thinly sliced (optional)
• 1/4  cup manchego cheese, shredded (1 oz.)
•   Crushed red pepper
• 1  recipe Fresh Tomato Compote, recipe below

Directions

1. Roast poblano pepper (directions below); set aside. In 12-inch nonstick skillet heat butter over medium-high heat. Add eggs; gently swirl to spread eggs to edge of skillet.

2. When eggs begin to bubble, sprinkle with poblano, avocado, and jalapeno.

3. When omelet is very lightly brown at edges, add cheese. With spatula loosen egg from sides; fold half the omelet over filling.
Season with black pepper and crushed red pepper. Serve with Fresh Tomato Compote and toast.

4. Fresh Tomato Compote: In medium skillet heat 1 tablespoon olive oil. Add 12 cup thinly sliced onion; cook 5 minutes or until tender. Add 1 cup halved cherry tomatoes, 1 tablespoon snipped fresh parsley, 1/8 teaspoon each salt and ground black pepper. Heat through, serve with omelet.

5. To Roast Pepper: Preheat oven to 425 degrees F. Halve pepper lengthwise; remove stems and seeds. Place halves, cut sides down, on foil-lined baking sheet. Roast 20 to 25 minutes. Wrap pepper in foil; let stand 10 minutes. Gently pull off skin in strips, using a sharp knife to help loosen. Makes 2 servings.