Serves: 4
Total Calories: 876.321
Seed and chop tomato. In a 10-inch skillet over medium-high heat, sauté tomato and green chilies in butter or margarine for 2 minutes.
In a medium bowl, beat eggs, onion and garlic salt until well blended. Pour over tomato mixture. Reduce heat to medium. Cook for 1 minute without stirring to partially set. With a fork, gently stir and turn eggs until cooked to desired doneness.
Sprinkle with cheese. Cover with a lid. Remove from heat and let stand until cheese melts. Cut into wedges to serve. Garnish with parsley.
This Eggs Olé recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
