OMELET WITH CHEESE SAUCE

Omelet with Cheese Sauce image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 311 calories, Fat 24g fat (11g saturated fat), Cholesterol 468mg cholesterol, Sodium 1379mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.