Avocado, Manchego Cheese Omelette (4 servings) 8 large eggs 1/4 cup milk. cooking oil as needed 1 avocado - sliced 1/4 cup yellow bell pepper - diced 1/4 cup red and green bell pepper - diced 1 Jalapeno pepper - seeded and finely diced 1/4 cup onion - diced 1 Tablespoon fresh cilantro - minced 2 teaspoons fresh parsley - chopped salt - to taste ground black pepper - to taste 1 1/4 cup Spanish Manchego cheese - shredded Saute peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve. Heat a non-stick omelette or egg pan over medium heat. Portion beaten egg into pan. Stir in sauteed pepper and onion. Cook until set. Flip omelette and cook until done. Add sliced avocado and top with cheese. Fold omelette and turn out onto warm serving plates. Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings. Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores. Mr Breakfast would like to thank efarkas for this recipe. Recipe number 708. Submitted 10/27/2002.