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Chile Cheddar Omelets

Yield 4 servings.

Ingredients

  • 1 dozen eggs
  • 1/4 cup whole milk
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon butter, divided
  • 1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
  • 1/2 cup canned chopped green chiles, divided
  • 1/2 cup commercial salsa

Nutrition Information

  • calories 526
  • caloriesfromfat 65 %
  • fat 37.7 g
  • satfat 18.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 37.7 g
  • carbohydrate 8.2 g
  • fiber 0.0 g
  • cholesterol 729 mg
  • iron 0.0 mg
  • sodium 1073 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl, stirring well.

  2. Melt 1 1/2 teaspoons butter in a 10-inch ovenproof skillet over medium heat. Pour half of egg mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath. Cook until browned on bottom. Transfer skillet to oven; broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until top is golden. Cut a 1/4-inch-deep slit down center of omelet. Top omelet with 3/4 cup cheese and 1/4 cup chiles. Loosen omelet with spatula, and carefully fold in half. Slide omelet onto a serving platter, and cut in half.

  3. Repeat procedure with remaining 1 1/2 teaspoons butter, egg mixture, cheese, and chiles. Top each serving with 2 tablespoons salsa just before serving.

Light and Luscious