Omelet stuffed with poblano stuffed with gruyère

The chile had been self-steaming in a bowl with a plate for a lid. Twenty minutes later the skin has softened enough to peel off. The resulting roasted flavor imparted to the chiles is outstanding. The aroma and the taste makes it worth the trouble. 

This French/Mexican fusion is the best omelet that I've ever eaten.

And I've eaten a lot of omelets.

On account of having made so many. Doubt it? Check the search box in blogger up there ↖︎. The results for [omelet] go on and on for days.