Directions:
- In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
- When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.07 Kcal (930 kJ) | ||
| Calories from fat | 161.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Cholesterol | 353.88mg | 118% | |
| Sodium | 567.94mg | 24% | |
| Potassium | 200.93mg | 4% | |
| Total Carbs | 3.46g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 13.16g | 26% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 151.24 Kcal (633 kJ) | ||
| Calories from fat | 110.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 28% | |
|---|---|---|---|
| Cholesterol | 241mg | 118% | |
| Sodium | 386.78mg | 24% | |
| Potassium | 136.84mg | 4% | |
| Total Carbs | 2.36g | 1% | |
| Sugars | 0.3g | 2% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 8.96g | 26% | |
| Vitamin C | 5.5mg | 13% | |
| Iron | 1.2mg | 10% | |
| Calcium | 71.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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