Mexican Omelet
6 eggs
1/4 cup cream
2 tablespoons
Frontier Mexican Seasoning 2 tablespoons oil, divided
2 tablespoons butter, divided
1/4 cup
onion flakes 3 sweet banana peppers
1 sliced red chili pepper, seeds and stem removed
1 cup grated cheese (cheddar, Swiss, or other favorite)
1/4 cup picante or 1/4 cup tomato-chili sauce
1/4 cup
plain yogurt Blend together eggs, cream, and Mexican Seasoning.
In small skillet, melt 1 tablespoon of the oil and 1 tablespoon of the butter. Sauté onions and sweet peppers until soft. Remove from heat.
In a large skillet, melt remaining oil and butter. Pour egg mixture into large skillet and cook over low heat. With spatula, loosen edge of omelet and let uncooked egg run under. When nearly cooked through, sprinkle onions, sweet peppers, chili peppers, and cheese on half of the eggs. Fold in half and cover until cheese is melted. Top with sauce and yogurt.
As prepared, each serving contains 260 calories, 21g total fat, 245mg cholesterol, 400mg sodium, 7g total carbohydrate and 13g protein.
