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Ole Omelet Recipe

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"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."

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Ole Omelet Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

5 10 15

Ingredients

2 eggs
3 tablespoons water
1/2 teaspoon minced chives
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
1 tablespoon butter
1/4 cup shredded cheddar cheese
1/4 cup salsa
Sour cream and additional salsa, optional

Directions

In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture.
As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 371 calories, 29 g fat (16 g saturated fat), 486 mg cholesterol, 994 mg sodium, 4 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Ole Omelet in Taste of Home April/May 2004, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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