Green Chili Omelette
|Canned mild green chilies||2|
|Shredded monterey jack cheese||1⁄4 Cup (4 tbs)|
Mix eggs with fork just until whites and yolks are blended.
Heat margarine in 10-inch skillet over medium-high heat just until hot enough to sizzle a drop of water.
Tilt skillet in all directions to coat side thoroughly.
Quickly pour eggs all at once into skillet.
Start sliding skillet back and forth rapidly over heat.
At the same time, stir quickly with fork to spread eggs continuously over bottom of skillet as they thicken.
Let stand over heat a few seconds to lightly brown bottom of omlette.
Tilt skillet; run fork under edge of omlette, then jerk skillet sharply to loosen eggs from bottom of skillet.
Place green chilies on one half of omlette; sprinkle with cheese.
Fold portion of omlette nearest you just to center.
Grasp skillet handle; turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom.
Sprinkle with salt.
Tuck sides of omlette under if necessary.
Garnish with sliced tomatoes if desired.