Wash and chop peppers, green onions, and tomatoes.

Sauté peppers and green onions for 3-5 minutes, or until tender; remove and set aside.

Cook tenderloin tips in skillet until done to preference.

Combine peppers and green onions with meat; remove and set aside.

Beat 2 eggs/omelette.

Pour enough egg for 1 omelette into small skillet; sprinkle with Queso Fresco, and cook for 2-3 minutes or until done on one side.

Flip omelette over and cook other side for 2-3 minutes or until nearly done on that side.

Add small amount of filling, including tenderloin tips, peppers, green onions, tomatoes, Cheddar, and Monterey Jack, to half of one side of the omelette.

Close omelette by folding over. Cook for 1-2 minutes more or until cheeses begin to melt and inside of omelette is hot.

Serve immediately with cilantro, avocado, sour cream, and salsa. Enjoy!