Casera Sauce; *
      2    Eggs; Large

      2 tb Half & Half

    1/2 ts Oregano Leaves; Dried

    1/4 ts Salt

      1 ds Pepper

      1 tb Butter Or Margarine

      2 tb Green Chiles; Chopped

           Dairy Sour Cream
  *    See Sowest 2 For the Recipe.
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  Prepare the Casera Sauce; set aside.  Mix the eggs, half-and-half, oregano,
  salt and pepper with a fork just until the whites and yolks are blended.
  Heat the margarine in an 8-inch skillet or omelet pan over medium-high
  heat.  As the margarine melts, tilt the skillet to coat the bottom
  completely.  When the margarine just begins to brown, the skillet is hot
  enough to use.  Quickly pour the egg mixture into the skillet. Slide the
  skillet back and forth rapidly over the heat, and at the same time, stir
  quickly with a fork to spread the eggs continuously over the bottom of the
  skillet as they thicken. Let stand over the heat a few seconds to lightly
  brown the bottom of the omelet. (DO NOT overcook; the omelet will continue
  to cook after it is folded.  Tilt the skillet; fun the fork under the edge
  of the omelet to loosen from the bottom of the skillet. Sprinkle with the
  cheese and chiles.  Fold the portion of the omelet nearest you to the
  center. (allow for a portion of the omelet to slid up the side of the
  skillet.)  Turn omelet out on a warm plate, flipping the fold portion of
  the omelet over so the far side is on the bottom. Tuck the sides of the
  omelet under if necessary.  Top with the Casera Sauce and sour cream;
  sprinkle with fresh, chopped cilantro, if desired.