Omelet With Cheese Sauce

1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted

1/2 cup half & half cream

6 eggs

1/2 tsp. salt

1/4 tsp. pepper

2 TBSP chopped green chilies

1 TBSP butter or margarine

   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-in 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