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Eggs Olé


Serves: 4
Total Calories: 876.321

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 876.321
Calories from Fat: 602.96

This Eggs Olé recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.


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