Green Eggs n Ham Puffy Cheese Omelet
2 teaspoons butter (4 tablespoons)
2 eggs (12)
1 tablespoon milk (6 tablespoons)
Salt and pepper to taste
1/4 cup reduced fat shredded cheese (1 1/2 cups)
1/3 cup low-sodium lean ham (2 cups)
2 tablespoons canned, chopped green chilies (7 oz)
1/4 cup canned green chili enchilada sauce (14 oz)
Use ingredients on left-hand side for 1 omelet (ingredients in parenthesis are for 6 servings baked in oven, see below).
Heat enchilada sauce; keep warm until ready to serve.
Beat together eggs and milk.
Heat 9-10 inch skillet over medium heat until water sizzles when dropped in pan. Place butter in skillet and tip to coat pan. Pour eggs into skillet, salt and pepper to taste. Coat until eggs are almost set, but still moist. Place ham, 1/2 the cheese, and drained chilies on left side of pan. Carefully loosen edges on right side of omelet; slide egg turner under right side and fold ingredients over onto left side of pan. Sprinkle top with reaming cheese. Continue to cook until egg is set and cheese is melted on top. Slide cooked omelet onto plate; garnish with optional ingredients. Serve with approximately 1/4 cup warm enchilada sauce.
Fat content may be reduced by using egg substitute (egg white product). Each omelet or oven omelet portion may be cut in half reducing over all fat, calories, sodium – and nutrients.
* OVEN OMELET. Ingredients in parenthesis are for one large oven omelet which serves 6. Preheat oven to 400 degrees F. Melt butter and spread in 12×18 inch pan (or two 9×13 pans), buttering bottom and sides of pan. Beat together eggs and milk. Pour into prepared pan. Arrange ham, chilies, and 1/2 the cheese along both sides of pan (leaving center without filling). Sprinkle with salt and pepper. Carefully place in oven; bake 15-20 minutes or until set in center.
To serve, cut into 6 equal pieces. Carefully lift one side of each omelet and fold over filling on opposite side of each portion. Serve with warm enchilada sauce and optional garnishes.**
** Optional garnishes may include chopped fresh tomatoes; canned French fried onion rings; sliced black olives; chopped green pepper; sliced green onions; etc.
For nutrition analysis go to www.UtahDairyCouncil.com