| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Microwave, Breads, Muffins & r | 2 | Servings |
INGREDIENTS
| 3 | lg | Eggs |
| 1/3 | c | Mayonnaise |
| 2 | tb | Margarine |
| 1/2 | c | Cheddar cheese — shredded |
| Chives | ||
| Black olives — chopped |
INSTRUCTIONS
1. Place the egg whites into a large mixing bowl. Beat at high speed until soft peaks form. 2. In smaller bowl place the egg yolks, and using same beaters, beat yolks, mayonnaise and 2 tablespoons water. 3. Gently pour yolk mixture over whites and fold in carefully. 4. Melt margarine in 9-inch pie plate and swirl to coat inside. Carefully pour eggs into pie plate. 5. Microwave at medium (half power) for 5 to 7 minutes. 6. Sprinkle the shredded cheese over eggs and microwave at medium for 30 seconds to 1 minute. 7. Sprinkle with chopped chives olives, then quickly run a spatula around sides and bottom of dish. Fold half of omelet over the other half. Slide onto serving plate. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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