Well, we’re back to breakfast again. I’ve had time this summer to actually cook breakfast and have discovered some real winners. It’s amazing all the things you can do to dress up eggs! What I love about this recipe is it gives me the feeling of enjoying a breakfast burrito without the tortilla.
OLE’ OMELET
Recipe from Taste of Home Quick Cooking Annual Recipes 1999
3 eggs
1/8 t salt
dash pepper
2 slices process American cheese, halved (I used sliced lowfat cheddar instead)
2 T salsa
2 T chopped green chilies, optional
2 T chopped mushrooms, optional
Additional salsa and sour cream, optional
In a small bowl, beat eggs, salt, and pepper. Coat a 10″ skillet with nontsick cooking spray and place it over medium heat. Add egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow through underneath. When eggs are nearly set, place cheese, salsa, and chilies and mushrooms (if desired) over half of the eggs; fold in half. Cover and let stand 1-2 minutes or until cheese is melted. Serve with additional salsa and sour cream, if desired.
Yields: 1-2 servings