New Mexico Omelet (1 serving) 3 large eggs 1 Tablespoon cold water 1/4 cup finely diced tomatoes 1 Tablespoon butter dash of salt For The Filling 8 Zucchini Squash (medium size) - sliced about 1/8 inch thick (do not peel) 1 small can corn kernels 1 finely chopped small white onion 1/2 cup fresh green chile 1 cup finely shredded sharp Cheddar cheese 3 Tablespoons butter 1/4 teaspoon salt Roast, peel and dice approximately 6-8 green chiles with 1 finely chopped clove of garlic. Frozen green chile (chopped and whole) can be found in most major supermarkets. Canned chile just doesn't cut it so please don't try. In a large saucepan, melt butter over medium heat, saute chopped onions until they glisten. Add sliced zucchini. When zucchini are no longer firm, add green chile, corn and cheddar cheese. Add salt. Cover and cook over low heat for about 10 minutes. Makes a great vegetable side with steak. Serves 6. Next day. Remove leftover calabacitas from the refrigerator about 1/2 hour before they are to be served. They should be room temperature when added to the egg. Prepare a traditional three-egg omelet, whisk the eggs with water. In a medium skillet, melt butter, add whisked egg mixture. After one side is set, flip over and place calabacitas on one side. Fold over, slide on to serving plate. Sprinkle lightly with graded cheese, parley and/or diced tomatoes. Works well when making one or more omelets. Limited only by time and the amount of leftover calabacitas! Que Bueno! Mr Breakfast would like to thank Anonymous Breakfast Lover for this recipe. Recipe number 1483. Submitted 6/4/2005.