Mexican Omelette Kibbitz

Gene picks me up for a Friday morning kibbitz at Sunshine Cafe in Cathedral City, my favorite downhome place literally down the street from home, where the waitresses all know our names. A stop outside at the newstand for the weeklies and then steaming coffee mugs at the living room style booth. Ads from local businesses plastered beneath the weathered plastic tabletop and wood veneer. A mixed bag of young hipsters, old gay men, and senior citizens at the bar enjoying today's special of fish and chips. Gene with his steak and eggs, discussing the demise of the print publishing world between elevated forkfuls as we brainstorm ways to get his science fiction novel seen by the world. His oversized Coca Cola never seeming to drain and my dashes of sour cream and tabasco heating up my favorite item here, the Mexican omelet. This one comes perfectly cooked, layered with non-greasy ground beef, shredded cheddar and small peppers, dotted with a perfect dab of sour cream and creamy guacamole. A hearty meal for some hearty literary conversation; the old stand by can be made with anything in the kitchen sink, but my favorite version is below.

Mexican Omelette

2 large eggs

Tablespoon milk

Dash of salt

Butter

1/2 cup cooked, drained ground beef seasoned with salt and pepper

1/4 cup shredded cheddar cheese

1 tablespoon cooked, diced green chiles

1 tablespoon diced tomatoes

For garnish:

1 dollop sour cream

1 dollop guacamole

Whisk the milk and eggs, salt and pepper until foamy. Pour into a hot skillet after melting a tablespoon of butter in it. Pour in the eggs and wait until slightly firm, them flip. Sprinkle the rest of the ingredients onto one side of the omelette and fold over. Serve with the sour cream and guacamole and a side of refried beans.