From the Kitchen of: Sylvia
Andrew
Source: Taste of Home - February/March '96
4
Eggs
1/2
C
Shredded cheddar cheese
1/4
C
Sliced ripe olives
1/4
C
Canned chopped green chilies
1/8
tsp
Salt
Dash pepper
2
tbsp
Butter or margarine
3
tbsp
Sour cream
3
tbsp
Taco sauce
In a samll bowl, beat eggs. Add cheese, olives, chilies, salt and pepper.
In a 10-inch skillet, heat the butter until it sizzles; turn pan to coat. Add egg
mixture; cook over medium heat. As eggs set, lift eggs, letting the uncooked portion
flow underneath. When eggs are set, spoon sour cream across center; fold in half.
Transfer to a warm plate; top with taco sauce. Serve immediately.