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Omelet with Cheese Sauce

Total Time

Prep/Total Time: 15 min.


3 servings

Updated: Jan. 12, 2023
If you're looking to bring a little variety to breakfast, try this effortless egg dish from Joan Enerson. "The cheesy sauce is easy to make, and the green chiles really jazz up the omelet," she writes from Waupaca, Wisconsin.


  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup half-and-half cream
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped green chiles
  • 1 tablespoon butter


  1. 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 chiles. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
  2. When eggs are completely set, remove from the heat. Fold omelet in half; cut into 3 wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.

Nutrition Facts

1 each: 311 calories, 24g fat (11g saturated fat), 468mg cholesterol, 1379mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 17g protein.

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