Chili Omelette (2 servings) 3 large eggs 1 teaspoon butter 1/2 teaspoon cumin 1 dash salt 1 dash pepper 2 teaspoons diced red or green pepper 1/2 cup grated sharp Cheddar cheese 1/2 cup leftover chili In bowl, beat the eggs with the seasonings and peppers. Melt butter in a frying pan over medium heat and pour the egg mixture. Cover with a lid and allow the egg to set. When the top is nearly set, flip the omelette over and spread chili on top. Sprinkle evenly with cheese. Fold the omelette in half, cover and cook 1 minute more so the cheese melts. Slice in half and serve. Cooking Tip: To make this super cheesy, use a combination of Cheddar and Jack cheese. Increase the amount of cheese to 3/4 cup and use 1/4 cup of that to sprinkle over the omelette after you fold it. It's a chili-cheese dream. This is a great way to use leftover chili and it makes a hearty, tasty breakfast. Don't leave out the cumin. That adds a smokey flavor that works really great in this omelette. Mr Breakfast would like to thank ks3398 for this recipe. Recipe number 1437. Submitted 2/27/2005.