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1
Preheat nonstick skillet, sprayed with vegetable oil spray, over medium heat.
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2
Saute 2 tablespoons onion and green chilies until onion is tender.
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3
Stir in tomatoes and chili powder; heat; stirring occasionally, until tomatoes are warm.
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4
Set filling aside and wipe out skillet.
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5
In small bowl, combine egg product and hot pepper sauce.
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6
Preheat nonstick skillet, sprayed with vegetable oil spray, over medium heat.
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7
Pour half of egg product into hot skillet.
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8
As omelet begins to set, push cooked portions to center of skillet, allowing uncooked egg product to flow to edges.
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9
When set, spoon half of vegetable filling onto omelet.
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10
Top with half of cheese.
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11
Fold in half and slide onto serving plate.
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12
Repeat. Fold in half and slide onto serving plate.
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13
Top omelet with half of yogurt, 2 teaspoon onion and sprinkle with chili powder.
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14
Makes 2 servings.
