butter
2 eggs, beaten
warm flour tortillas
1 can condensed nacho soup
Melt a little butter in a large skillet and pour in 2 beaten eggs per serving. When the eggs are almost set, spoon condensed canned nacho soup on half the omelet. Fold the egg mixture in half and finish cooking. Serve with warm flour tortillas and a salad of sliced tomatoes with bottled balsamic vinaigrette dressing.
From Mildred
Source: 30-Minute Meals for Dummies
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment