Combine eggs and milk, season with salt and pepper. Whisk until smooth, reserve. Heat a small amount of oil in a non-stick omelette pan. Portion onion, Poblano pepper, green and red peppers, Andouille sausage and herbs into pan. Cook until peppers are tender. Portion eggs into pan. Cook until set and carefully flip omelette. Portion Jack and cheddar cheeses into center and fold omelette. Turn omelette out onto a warm serving plate. Repeat process to make 4 servings. Top each omelette with additional Jack and cheddar cheeses.

Chef Larry’s Notes:
Andouille is a spicy smoked Louisianna sausage. Any spicy smoked sausage may be used. Poblano peppers are slightly hot, for more “heat” replace with finely diced Jalapeno peppers.