1 (10 3/4 oz.) can condensed Cheddar cheese soup (undiluted)
1/2 c. half and half cream
6 eggs
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped green chilies
1 tbsp. butter

In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper. Stir in chilies. Melt butter in a 10-inch skillet over medium heat. Add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Fold omelet in half. Cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.

Yield: 3 servings.