Chili Cheese Omelet (4 servings) 1 15-ounce can of chili 12 eggs (3 per omelet) 1/3 cup milk 1 cup shredded cheddar cheese 1/2 cup onions - diced 1 or 2 jalapeno peppers - finely chopped salt and pepper - to taste For this omelet, you should gauge the flavor of the chili you use before deciding to use onions or jalapenos. I used a homemade chili that had onions and plenty of heat so I omitted the onions and peppers. This is a very filling omelet with a lot of character. I think it's a perfect use for leftover homemade chili. I adjusted the recipe to make 2 servings. I'll include my adjusted recipe after the original directions. (Recipe submitted in 2007. It was tested and photographed in December 2013.) How To Make A Chili Cheese Omelet 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 stove top. 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. Chili Cheese Omelet For 2 (Using Homemade Chili) (As seen in the photos here) - 4 large eggs - 4 teaspoons milk - 1 pinch salt - 1/2 cup leftover homemade chili - 1/4 cup shredded Cheddar cheese - black pepper - to taste - chopped chives - for garnish Just make two omelets as directed above (skipping steps about onions and jalapenos) and use half the chili and half the cheese for each omelet's filling. Add a sprinkle of pepper over each serving. Garnish with a teaspoon of the chili and some chopped chives. 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 if you want it less spicy. Mr Breakfast would like to thank TinaNY for this recipe. Recipe number 2209. Submitted 11/15/2007.