ENCHILADA EGGS
An open faced Mexican omelet. This looks so nice in the pan that I set the pan on the table and serve from the pan. And yes the cheese and sauce can make serving a little tricky.
Provided by Debbwl
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix eggbeaters, corn and chiles in a large bowl till well blended.
- Heat oil in a 11 inch nonstick skillet over medium heat. Add white part of green onions and garlic, cook stirring for 3 to 4 minutes until green onions are soft.
- Add egg mixture, stir to mix. Reduce heat to medium-low, cover and cook 10 to 15 minutes or until egg are set on top.
- Top with enchilada sauce, tortilla chips, cheese and green part of green onions.
- Cover and cook about 1 minute or untill cheese is melted.
- Uncover and let rest for 3-5 minutes.
- Cut in wedges to serve.
Nutrition Facts : Calories 135.7, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.3, Sodium 494.2, Carbohydrate 22.6, Fiber 2.9, Sugar 6.4, Protein 3.7
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Check it out »#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #omelets-and-frittatas #breakfast #main-dish #mexican
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