Egg-Enchilada Skillet

8   eggs
1/8  teaspoon garlic powder
1  tablespoon margarine or butter
2  cups tortilla chips
1  10-ounce can enchilada sauce
1  2-1/4-ounce can sliced pitted ripe olives, drained (1/2 cup)
1/2  cup shredded Monterey Jack cheese (2 ounces)
1/2  cup dairy sour cream
1   green onion, sliced (optional)

1. In a bowl beat together eggs and garlic powder. In a 10-inch skillet melt
margarine or butter over medium heat. Pour in egg mixture. Cook, without
stirring until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so
uncooked portion flows underneath. Continue cooking over medium heat for 2
to 3 minutes or until eggs are cooked throughout but are still glossy and
moist.
2. Add tortilla chips, enchilada sauce, and olives. Stir gently to combine.
Sprinkle with cheese; cover and cook over low heat about 5 minutes or until
heated through. Serve immediately dolloped with sour cream and sprinkled
with green onion, if desired.

Makes 4 or 5 servings.