In a bowl, whisk the eggs with the heavy cream, Essence, salt, pepper, and cayenne until frothy.
In an 8-inch non-stick skillet, melt the butter over medium-high heat. Add the tasso, and cook until the fat is rendered and just brown, about 2 minutes. Add the onions, peppers, chilies and garlic and cook, stirring, for 2 minutes.
Add the eggs and stir lightly until just set on the bottom. Sprinkle 1/4 cup cheese and sour cream across the omelet, and shake the pan to loosen the eggs around the edges. When the eggs are nearly completely set but still slightly soft, hold the pan in one hand, and with a flick of the wrist, flip and fold one-third of the omelet toward the center.
Turn out onto a plate, folding the omelet onto itself into thirds. Sprinkle the remaining tablespoon of cheese and green onions over the top and serve with Home Fries. Serve immediately.
Yield: 1 serving