Chili Omelet Recipe #253998
My kids love this omelet.
by bmcnichol
20 min | 10 min prep
SERVES 1
- 1 (15 ounce) can chili with beans or 2 cups homemade chili
- 1 (8 ounce) package 3-cheese shredded Mexican blend cheese
- 2 tablespoons unsalted butter
- 3 large eggs
- sour cream (optional)
- Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
- While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
- Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
- Cover half of the omelet with the chili mixture, reserving 1/4 cup.
- Add a layer of cheese, reserving 1/4 cup.
- Fold the omelet and top with the remaining chili and cheese.
- Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.
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5 stars