- 2 eggs
- 3 tablespoons water
- 1/2 teaspoon chives, minced
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dill weed
- 1 tablespoon butter
- 1/4 shredded Cheddar cheese
- 1/4 salsa
- sour cream and additional salsa, optional
In bowl, beat eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In 8 inch skillet, melt butter over medium-low heat; add egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa if desired.
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