Mexican Omelet - cooking recipe

Ingredients

2 Tbsp. plus 2 tsp. thinly sliced green onion
1 Tbsp. chopped green chilies
1 c. chopped tomato
1/8 tsp. chili powder
1 carton (8 oz.) Healthy Choice cholesterol free egg product
3 to 4 drops hot pepper sauce
1/4 c. (1 oz.) shredded reduced-fat Monterey Jack cheese
1/4 c. plain nonfat yogurt
chili powder

Preparation

Preheat nonstick skillet, sprayed with vegetable oil spray, over medium heat.
Saute 2 tablespoons onion and green chilies until onion is tender.
Stir in tomatoes and chili powder; heat; stirring occasionally, until tomatoes are warm.
Set filling aside and wipe out skillet.
In small bowl, combine egg product and hot pepper sauce.
Preheat nonstick skillet, sprayed with vegetable oil spray, over medium heat.
Pour half of egg product into hot skillet.
As omelet begins to set, push cooked portions to center of skillet, allowing uncooked egg product to flow to edges.
When set, spoon half of vegetable filling onto omelet.
Top with half of cheese.
Fold in half and slide onto serving plate.
Repeat. Fold in half and slide onto serving plate.
Top omelet with half of yogurt, 2 teaspoon onion and sprinkle with chili powder.
Makes 2 servings.