\"prarie buzzard\" chili omelet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs -=OR=- |
| 7 | ounces | Egg product; |
| 1 | tablespoon | Water; |
| 1 | tablespoon | Butter -=OR=- |
| ¼ | cup | Vegetable oil; |
| 2 | cups | Onion; chopped |
| 2 | cloves | Garlic, minced |
| 1 | tablespoon | Chili powder; |
| 1 | teaspoon | Ground oregano; |
| 1 | teaspoon | Ground cumin; |
| B OMELET: Beat eggs with water. | ||
| 1 | tablespoon | Margarine; |
| 6 | ounces | Turkey Chili; |
| 1½ | ounce | Sour cream; |
| 2 | Green onions; | |
| ½ | teaspoon | Crushed red peppers; |
| ⅛ | teaspoon | Hot pepper sauce; |
| 1 | ounce | Canned diced green peppers; |
| 28 | ounces | Can peeled whole tomatoes; |
| 2 | teaspoons | Salt; |
| 4 | cups | Turkey meat; cooked B |
Directions
OMELET
TURKEY CHILI
In 10-inch skillet, melt butter; pour in egg mixture. Cook over medium-high heat. As mixture begins to set around edges, gently lift portions so uncooked eggs can flow to the bottom. Lower heat; cook until almost set. Add 4½ ounces Turkey Chili. Fold over and and slide onto serving plate. Garnish with remaining chili, sour cream and green onions. Serves 1.
TURKEY CHILI: Heat oil. Add onions and garlic and cook until limp. Add chili powder, oregano, cumin, red pepper, hot pepper sauce, green peppers, tomatoes and salt. Simmer for 15 minutes. Add cooked turkey meat and simmer 10 minutes more. Makes 1 ½ quarts.
Presented by: California Farmer, a trade journal for farmers only, 5/95. From: Larry Luttrop
Submitted By NANCY O'BRION On 10-09-95