Remove chorizo from casing.

Saute chorizo in a non-stick pan on medium heat until golden brown. Drain on paper towels.

If using a stainless pan, add a drizzle of olive oil before sauteing the chorizo.

In the same pan (after draining chorizo drippings), saute the chopped red and green peppers for 3-4 minutes until tender.

Add chopped scallions and toss to warm through. Set aside.

Whisk eggs well. Slowly add milk, flour, salt, pepper, and cilantro.

Mix well to combine. Fold in peppers, scallions, and chorizo.

Line a 13 x 9" pan with parchment paper, ensuring the paper comes up the sides. Spray with non-stick spray.

Add the egg mixture to the pan.

Bake in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, until eggs begin to set.

Sprinkle shredded Monterey Jack pepper cheese over the top.

Bake for another 5 minutes, or until the cheese melts and the eggs are set.

Remove from the oven and let it set for a minute or two.

Lift the parchment paper from one short end and fold an inch or two over.

Use the parchment to roll up the omelete tightly.

Transfer the rolled omelete to a serving platter.

Garnish with salsa and olives. Serve with sour cream.

Slice and serve.