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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit, relates LuAnn Edele of Brewster, New York. With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins. Ingredients:
2 eggs |
3 tablespoons water |
1/2 teaspoon minced chives |
1/4 teaspoon hot pepper sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon dill weed |
1 tablespoon butter |
1/4 cup shredded cheddar cheese |
1/4 cup salsa |
sour cream and additional salsa, optional |
Directions:
1. In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture.
2. As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired. Yield: 1 serving.
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