Chili Cheese Omelet

Tara Waites

By
@TLW527

I first tasted this omelet at the Kettle diner in Mesquite, TX when I was 15. I fell in love with it and have been making it for 29 years. It is one of my FAVORITE comfort foods.
**Great topping for this is sour cream, fresh jalapeno, avocado salsa and regular salsa**


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Rating:

Comments:

Serves:

1

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 large
eggs
2 Tbsp
onions, dices and sauteed
1/4 c
cheddar cheese, shredded
2 Tbsp
tomato (fresh & diced)
1/4 c
green onions (chopped)

CHILI: QUICK & EASY

28 oz
favorite lean chili (wolf, autex etc.)
1 can(s)
navy beans-14.5 oz (rinsed and drained)
1 can(s)
tomato, petite diced
1/2 c
bell pepper, diced
1/2 c
sweet onion, diced
1
jalapeno pepper, seeded & diced
1
splenda packet

Directions Step-By-Step

1
Saute the jalapeno, bell pepper and onion for the chili in a 4 (or more) quart pot.
2
Add the rest of the chili ingredients to the pot and simmer on med-low heat for 20 mins.
3
while the chili ism simmering, saute the onion fr the omelet in a omelet pan.Set to the side. Whip the 3 eggs until well blended (add salt to the egg).
4
Add oil to your pan (I use olive oil & butter mix), add eggs. When omelet is 1/2 cooked add half of the cheddar cheese. Fold the omelet, flip and finish cooking it. plate the omelet.
5
Top the omelet with chili, the rest of the cheese, green onion and tomato.

About this Recipe

Course/Dish: Eggs, Beef, Chili
Main Ingredient: Eggs
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Wheat Free, Low Carb