This omelet, stuffed with cheese, olives and sour cream and topped with zippy taco sauce, is easy to prepare. It makes a wonderfully filling main dish that's great for breakfast, lunch or supper.—Pamela Immekus, Sullivan, Missouri
- 4 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced ripe olives
- 1/4 cup canned chopped green chilies
- 1/8 teaspoon salt
- Dash pepper
- 2 tablespoons butter
- 3 tablespoons sour cream
- 3 tablespoons taco sauce
- In a small bowl, beat eggs. Add cheese, olives, chilies, salt and pepper. In a 10-in. skillet, heat the butter until it sizzles; turn pan to coat. Add egg mixture; cook over medium heat. As eggs set, lift eggs, letting the uncooked portion flow underneath. When eggs are set, spoon sour cream across center; fold in half. Transfer to a warm plate; top with taco sauce. Serve immediately. Yield: 2 servings.
Originally published as Chili Omelet in Taste of Home February/March 1996, p16
Enjoy this recipe with a sparkling wine.
Reviews for Chili Omelet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review