Santa Fe Omelette
|Canned green chilies||2 , diced and peeled|
|Butter||1⁄4 Cup (4 tbs)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce (1 Can, Campbell's)|
|Light cream||1⁄2 Cup (8 tbs)|
Beat eggs with salt and pepper until well blended and slightly foamy.
Fold in chilies.
Melt butter in a 10-inch skillet.
Pour in egg mixture.
Cook until set, lifting edge of omelet to allow uncooked portion to run underneath.
While omelet is cooking heat cheese soup with cream until bubbly.
Fold omelet onto a platter.
Spoon hot sauce over omelet.