California Green Chilli Omelette with Soured Cream

I grew up eating variations of this dish, and took it for granted that it was commonplace, even somewhat junk-foodish. It was only when I found myself far from home that I began to crave it, and appreciate its simple, delicious qualities. While I like it rolled, French-omelette style, and topped with cooling soured cream, my aunt bakes it in a flat pan and serves it at room temperature, cut into bite-sized squares as an appetizer.