Omelet with Cheese Sauce Recipe

Omelet with Cheese Sauce Recipe

  • 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
  • 1/2 cup half-and-half cream
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped green chilies
  • 1 tablespoon butter or margarine
  1. In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
  2. When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.
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