5 ounces thinly sliced sirloin
1 ounce white wine
1 tablespoon clarified butter, plus 1 teaspoon
2 ounces Pickapeppa sauce
2 ounces green chilies
6 eggs
4 ounces Monterey Jack cheese
Salsa (optional)
Sour cream (optional)

1. Saute sirloin in 1 tablespoon clarified butter, wine, Pickapeppa
sauce and green chilies until meat is at desired doneness. Whip eggs
and cook them on medium heat in Teflon-coated pan with 1 teaspoon
clarified butter. Keep pulling uncooked eggs to center of pan until
firm. Add meat mixture and fold over. Top with cheese and put in
toaster oven or conventional oven at 350 degrees until cheese is
melted. (Or, you can add cheese to meat mixture before folding
omelette over.)

2. Serve with salsa and sour cream, if desired.