Ingredients
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/2 cup half-and-half cream6 eggs1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons chopped green chilies1 tablespoon butter
Preparation
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.
