\"prarie buzzard\" chili omelet

Yield: 1 servings

Measure 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;
\N \N B OMELET: Beat eggs with water.
1 tablespoon Margarine;
6 ounces Turkey Chili;
1½ ounce Sour cream;
2 \N 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



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

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