 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
An open faced Mexican omelet. This looks so nice in the pan that I set the pan on the table and serve from the pan. And yes the cheese and sauce can make serving a little tricky. Ingredients:
2 cups egg beaters egg substitute |
8 3/4 ounces corn, drained |
4 1/2 ounces green chilies, chopped |
1 tablespoon oil |
4 green onions, sliced, whites and greens kept separated |
2 teaspoons garlic, chopped |
10 ounces red enchilada sauce |
2 ounces baked corn tortilla chips, broken up (we use salt free) |
7 ounces 2% mexican cheese blend |
Directions:
1. Mix eggbeaters, corn and chiles in a large bowl till well blended.
2. Heat oil in a 11 inch nonstick skillet over medium heat. Add white part of green onions and garlic, cook stirring for 3 to 4 minutes until green onions are soft.
3. Add egg mixture, stir to mix. Reduce heat to medium-low, cover and cook 10 to 15 minutes or until egg are set on top.
4. Top with enchilada sauce, tortilla chips, cheese and green part of green onions.
5. Cover and cook about 1 minute or untill cheese is melted.
6. Uncover and let rest for 3-5 minutes.
7. Cut in wedges to serve.
|
|