Omelet with Cheese Sauce
Omelet With Cheese Sauce is an moderately easy dinner. Made with 1 (10 3/4 oz.) can condensed cheddar cheese soup (undiluted), 1/2 c. half and half cream, 6 eggs, 1/2 tsp. salt and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
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-inch skillet over medium heat.
Add egg mixture.
As the eggs set, lift edges, letting uncooked portion flow underneath.
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.
Yield: 3 servings.
π· Perfect Pairings
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