TEX-MEX OMELET

Tex-Mex Omelet image

Provided by Daily Inspiration S

Categories Eggs

Time 30m

Number Of Ingredients 10

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1/2 c tomato, chopped
1 Tbsp pitted ripe olives, chopped
1 Tbsp mild green chilies (canned), chopped
1 Tbsp salsa
1/4 tsp dried oregano leaves
4 eggs
1 Tbsp skim milk
1/4 c cheddar cheese, shredded
2 Tbsp light sour cream
sliced avocado (optional)

Steps:

1. Spray nonstick cooking spray to a 10-inch skillet. Combine tomato, olives, chilies, salsa, oregano together and add to skillet. Cook over medium heat for 1-2 minutes or until hot, stirring occasionally. Remove mixture from skillet; set aside. Let skillet cool 1 minute; wipe skillet clean with paper towels.
2. In a small bowl, combine eggs and milk; blend well. Spray skillet with cooking spray; return to heat over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3-4 minutes or until mixture is set , but top is still moist.
3. Place cooked vegetables and 2 tbsp. cheese over half of the omelet. With spatula, loosen edge of omelet and fold other half over vegetables. Sprinkle with remaining cheese. Cover and cook 1 minute. Serve omelet with sliced avocado and sour cream.