Eggs Olé: The Best Eggs Olé Recipe from Cook'n

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	Eggs Olé

Serves: 4

Print this Recipe

   1 tomato medium
   1 4-ounce can green chilies diced
   2 tablespoons butter or margarine
   6 eggs
   1 teaspoon dried minced onion
   1/4 teaspoon garlic salt
   3/4 to 1 cup cheddar cheese shredded (about 3 to 4 oz.)
   Parsley sprigs

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Seed and chop tomato. In a 10-inch skillet over medium-high heat, sauté tomato and green chilies in butter or margarine for 2 minutes.

In a medium bowl, beat eggs, onion and garlic salt until well blended. Pour over tomato mixture. Reduce heat to medium. Cook for 1 minute without stirring to partially set. With a fork, gently stir and turn eggs until cooked to desired doneness.

Sprinkle with cheese. Cover with a lid. Remove from heat and let stand until cheese melts. Cut into wedges to serve. Garnish with parsley.

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