Omelet with Cheese Sauce Recipe

Be the first to add a review
Publisher Photo
If you're looking to bring a little variety to breakfast, try this effortless egg dish from Joan Enerson. "The cheesy sauce is easy to make, and the green chiles really jazz up the omelet," she writes from Waupaca, Wisconsin.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings


  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup half-and-half cream
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped green chilies
  • 1 tablespoon butter

Nutritional Facts

1 each: 311 calories, 24g fat (11g saturated fat), 468mg cholesterol, 1379mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 17g protein.


  1. In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
  2. When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce. Yield: 3 servings.
Originally published as Omelet with Cheese Sauce in Quick Cooking January/February 2002, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Omelet with Cheese Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
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
Loading Image
Loading Image