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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 dozen eggs |
1/4 cup whole milk |
3/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 tablespoon butter, divided |
1 1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/2 cup canned chopped green chiles, divided |
1/2 cup commercial salsa |
Directions:
1. Combine first 5 ingredients in a large bowl, stirring well.
2. Melt 1 1/2 teaspoons butter in a 10-inch ovenproof skillet over medium heat. Pour half of egg mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath. Cook until browned on bottom. Transfer skillet to oven; broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until top is golden. Cut a 1/4-inch-deep slit down center of omelet. Top omelet with 3/4 cup cheese and 1/4 cup chiles. Loosen omelet with spatula, and carefully fold in half. Slide omelet onto a serving platter, and cut in half.
3. Repeat procedure with remaining 1 1/2 teaspoons butter, egg mixture, cheese, and chiles. Top each serving with 2 tablespoons salsa just before serving.
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