Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Taco | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs, beaten
- 1/2 cup water
- 1/4 teaspoon salt
- 1 (4 ounce) can chopped green chilies, drained
- 1/4 cup finely chopped onions
- 1/4 cup butter or margarine, divided
- 1 cup shredded monterey jack cheese or cheddar cheese
- 1 (8 ounce) jar taco sauce or picante sauce
Directions
1. Mix together eggs, water, and salt.
2. Stir in chiles and onion.
3. For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
4. Pour in one-fourth of egg mixture.
5. As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
6. When egg mixture is set and no longer flows freely, sprinkle 1/4 c.
7. cheese over half of omelet.
8. Fold omelet in half, and place on a warm platter.
9. Repeat procedure with remaining ingredients.
10. Serve with taco sauce.
Category:Southwestern Recipes
Category:Southwestern Snacks