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Southwestern Omelet

  • 50minutes
  • 393calories

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Source: breakfast.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 eggs , beaten

  2. 1/2 cup water

  3. 1/4 teaspoon salt

  4. 1 (4 ounce) can chopped green chilies , drained

  5. 1/4 cup finely chopped onion

  6. 1/4 cup butter or 1/4 cup margarine , divided

  7. 1 cup shredded monterey jack cheese or 1 cup cheddar cheese

  8. 1 (8 ounce) jar taco sauce or 1 (8 ounce) jar picante sauce

Instructions Jump to Ingredients ↑

  1. Mix together eggs, water, and salt.

  2. Stir in chiles and onion.

  3. For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.

  4. Pour in one-fourth of egg mixture.

  5. As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.

  6. When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.

  7. Fold omelet in half, and place on a warm platter.

  8. Repeat procedure with remaining ingredients.

  9. Serve with taco sauce.

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