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Eggs Olé |
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Serves: 4 Print this Recipe1 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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