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Chili Cheese Omelet
(4 servings) Printable Version
- 1 15-ounce can of chili
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12 eggs (3 per omelet)
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1/3 cup milk
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1 cup shredded cheddar cheese
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1/2 cup onions - diced
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1 or 2 jalapeno peppers - finely chopped
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salt and pepper - to taste
First, warm up the chili in a sauce pan on the stove set to medium low - stir it occasionally.
Saute the onions and jalapeno in a small frying pan coated with cooking spray and set to medium heat. When the onions are just becoming translucent , transfer the onions and pepper pieces to a bowl. Return the frying pan to the stovetop.
In a large bowl, beat the eggs with the milk and seasonings to taste.
Add a little more cooking spray to the frying pan.
To make each omelet, pour about 1/4 of the egg mixture to the frying pan and sprinkle 1/4 of the sauteed onions and pepper into it.
Lift the edges of the cooking omelet with a spatula and tilt the pan to distribute the egg.
When the egg is nearly set, dollop 1/3 to 1/2 cup of chili over one side of the omelet, followed by 1/4 cup of cheese.
Gently, tilt the pan and fold the empty side of the omelet over the fillings.
Slide the omelet onto a serving plate and top with a spoonful or two of chili.
Repeat this process with the remaining ingredients, adding a little more cooking spray each time.
We like to use the kind of chili with beans, but you could also use the the kind without beans. Just use a bit less since it's usually so much thicker. You can also leave out the pepper is you want it less spicy.
Mr Breakfast would like to thank TinaNY for this recipe.
Recipe number 2209. Submitted 11/15/2007.
| Latest Breakfast Lover Comments for Chili Cheese Omelet |
Overall Average Rating = 5 (out of 5)
By saru
| Recipe Rating (out of 5): |  |
Sounds very filling, I however added some cheese to this recipe, tastes good.
Comment submitted: 11/29/2008 (#6987)
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