Enchilada Eggs

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An open faced mexican omelet. This looks so nice in the pan that i set the pan on the table and serve from the pan. And yes the cheese and sauce can make serving a little tricky.

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Steps

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Mix eggbeaters , corn and chiles in a large bowl till well blended.

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Heat oil in a 11 inch nonstick skillet over medium heat.

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Add white part of green onions and garlic , cook stirring for 3 to 4 minutes until green onions are soft.

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Add egg mixture , stir to mix.

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Reduce heat to medium-low , cover and cook 10 to 15 minutes or until egg are set on top.

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Top with enchilada sauce , tortilla chips , cheese and green part of green onions.

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Cover and cook about 1 minute or untill cheese is melted.

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Uncover and let rest for 3-5 minutes.

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Cut in wedges to serve.

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Ingredients

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egg beaters egg substitute, corn, green chilies, oil, green onions, garlic, red enchilada sauce, baked corn tortilla chips, 2% mexican cheese blend