Instructions

1. In a medium bowl, beat the eggs with a fork or whisk until fully combined and slightly frothy.
2. Add the diced green chilies, shredded pepper jack cheese, salt, and black pepper to the beaten eggs. Mix until well incorporated.
3. Heat a non-stick skillet over medium heat and melt the butter, swirling it around to coat the pan evenly.
4. Pour the egg mixture into the skillet, allowing it to spread evenly. Cook for 2-3 minutes, or until the edges start to set and the bottom is lightly golden.
5. Using a spatula, gently lift the edges of the omelette and tilt the skillet to let any uncooked eggs flow to the edges, ensuring even cooking.
6. Continue cooking for another 2-3 minutes, or until the omelette is mostly set but still slightly runny on top.
7. Carefully fold the omelette in half and cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is cooked through to your desired doneness.
8. Transfer the omelette to a plate and serve hot, optionally garnished with fresh cilantro or avocado slices.