Chili Omelet Recipe
- 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
- 1. 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.
1 each: 429 calories, 35g fat (19g saturated fat), 501mg cholesterol, 925mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 20g protein
Reviews for Chili Omelet
"I would really like the recipe for the picture you call an omelet. This ain't no omelet."
"The picture doesn't look much like an omelete to me. Am I wrong?"
Enjoy this recipe with a sparkling wine.