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 serving (1 each) equals 429 calories, 35 g fat (19 g saturated fat), 501 mg cholesterol, 925 mg sodium, 7 g carbohydrate, 1 g fiber, 20 g protein.
Enjoy this recipe with a sparkling wine.