chile relleno omelet

Egg, fresh, 4 large (remove)
Monterey Cheese, shredded 1 package (6 oz)
*Green Chiles (Whole), 1.13 oz (remove)
Milk, 1%, 3 fl oz (remove)
Chicken Broth, 1 can (10.75 oz) (remove)
Red Ripe Tomatoes, 1 Italian tomato diced (remove)
Onions, raw, chopped .5 cup, chopped
Olive Oil, 1 tbsp

take milk and egg and scramble....spray med pan with non stick spray heat pan to med heat and add just enough egg to coat bottom of the pan swirl egg around u want a nice thin omelet....add about one oz cheese and a slice a nice peice of chili or two and add to center of the omelet. and let cheese melt....once egg is set and cheese is melted fold ends in toward middle and repeat on all sides to make a nice little package and put ends down on plate....

take one chili from the can and dice it and sautee it in a tablespoon of oil with chopped onions til carmelized...take broth and heat til hot with diced tomato and blend in blender add onion and chili and pulse once salt to taste

laddle sauce over omelet and serve hot....this dish microwave heats up beautifully and keeps for a few days in the fridge....its delish enjoy!!!

Number of Servings: 4

Recipe submitted by SparkPeople user NBAHMAD.