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Omelet with Cheese Sauce

By: Joan Enerson

"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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

1 (10.75 ounce) can 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 or margarine

Directions

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.
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.