Egg-Enchillada Skillet

(5 servings)

  • 8 large eggs
  • 1/8 teaspoon garlic powder
  • 1 Tablespoon margarine or butter
  • 2 cups tortilla chips
  • 1 10-ounce can enchilada sauce
  • 1 2-1/4 ounce can sliced pitted ripe olives - drained (1/2 cup)
  • 1/2 cup shredded Monterey Jack cheese (2 ounces)
  • 1/2 cup dairy sour cream
  • 1 sliced green onion - optional
In a bowl beat together eggs and garlic powder. In a 10-inch skillet melt margarine or butter over medium heat. Pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2-3 minutes or until eggs are cooked throughout but are still glossy and moist.

Add tortilla chips, enchilada sauce, and olives. Stir gently to combine. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired.

Makes 4 or 5 servings.

This skillet is a Mexican-influenced, open-faced omelet dish that features tortilla chips, enchilada sauce and olives.

Mr Breakfast would like to thank Konnie for this recipe.

Recipe number 1684. Submitted 3/28/2006.