INGREDIENTS:

• 4 eggs
• Salt and pepper to taste
• 3 Tbsp. Half & Half
• 1 Tbsp. cilantro, minced
• 1 Jalapeño pepper, minced 
• 1/4 cup red pepper, diced
• 1 green onion, minced
• 2 to 3 Tbsp. olive oil
• 1/2 cup tomatoes, diced
• 6 oz. Heluva Good!® Jalapeño Cheddar Dip

Beat the eggs, salt and pepper, and Half & Half with a whisk or electric beater. Mix in the cilantro, peppers and onion. In a small skillet heat the olive oil over medium heat. When hot pour the egg mixture into the skillet and scatter tomatoes on top. As the omelet cooks lift edges with a small spatula and tilt skillet to allow mixture to run to the sides and bottom of pan.  As the omelet starts to set, remove from stove and place under a preheated broiler to finish cooking the top, about 1 to 2 minutes. When cooked remove from broiler, slide the omelet on to a preheated plate, spoon the dip down the middle of the omelet, fold in half and serve. Serve remaining salsa on the side.