| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Bobbie not, Breakfast/b, Cheese, Eggs |
2 |
Servings |
INGREDIENTS
| 4 |
|
Eggs; beaten |
| 2 |
tb |
Chopped green chilies |
| 2 |
tb |
Chopped green olives |
| 2 |
ts |
Butter or margarine |
| 1/4 |
c |
Shredded Cheddar cheese; (1 ounce) |
INSTRUCTIONS
Combine eggs, chilies and olives; blend well. Melt butter in a 10 inch
omelet pan or heavy skillet until just hot enough to sizzle a drop of
water. Pour egg mixture into pan. As mixture starts to cook, gently lift
edges of omelet and tilt pan to allow uncooked portions to flow underneath.
When egg mixture is set and no longer flows freely, sprinkle cheese over
half of omelet. Fold omelet in half and slide onto plate.
Yield: 2 servings.
Submitted to magazine by Peggy Dowdy, Roanoke, Virginia MC formatting by
bobbi744@acd.net ICQ #12099523
Recipe by: Southern Living, October, 1981, p.200
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May
13, 1998
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