Omelet with Cheese Sauce Recipe

Find a wonderful Omelet with Cheese Sauce Recipe near the bottom of the page.

That Omelet with Cheese Sauce Recipe on Page 26 is one of 11 included in the Cheese Cookbook eBook along with step-by-step guidance on the preparation of many other dishes with cheese that are sure to appeal to the most discerning of tastes. The letter-size pages download into PDF format for ease of use whether that involves searching for a hard-to-find recipe, storage on a device for easy portability and more. Further, the accurate 55-page table of contents eases the search for a badly needed recipe so that the one you need is only a click or tap away.

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Deluxe Cheeseburger (Page 1380)

one of 45 references to cheeseburger recipes, including cakes, casseroles, loaves, pasta, pies, pizza, quiches, sandwiches and soups

Blueberry Cheesecake (Page 1026)

one of six recipes among over 400 homemade cheesecake recipes

Classic Macaroni and Cheese (Page 123)

one of 66 recipes

Cottage Cheese Chicken Enchilada Recipe (Page 41)

one of seven recipes

Three-Cheese Green Bean Casserole (Page 35)

one of 33 casserole recipes

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The Cheese Cookbook eBook was compiled over the years by me, Solomon Greene, an entrepreneur and former consumer packaged goods industry employee who has gathered many cooking guides while representing a wide variety of well-known national brands over the years. Please look up and read about me on the internet.

Omelet with Cheese Sauce

Ingredients

1 (10.75 ounces) can of condensed cheddar cheese soup, undiluted
½ cup half-and-half cream
6 eggs
1/2 teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped green chilies
1 tablespoon butter or margarine

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 the 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 them from the heat. Fold the omelet in half and cut it into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.