Real Recipes From Real Home Cooks ®

chili cheese omelet

Recipe by
Tara Waites
Dallas, TX

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**

yield 1 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For chili cheese omelet

  • 3 lg
  • 2 Tbsp
    onions, dices and sauteed
  • 1/4 c
    cheddar cheese, shredded
  • 2 Tbsp
    tomato (fresh & diced)
  • 1/4 c
    green onions (chopped)
  • 28 oz
    favorite lean chili (wolf, autex etc.)
  • 1 can
    navy beans-14.5 oz (rinsed and drained)
  • 1 can
    tomato, petite diced
  • 1/2 c
    bell pepper, diced
  • 1/2 c
    sweet onion, diced
  • 1
    jalapeno pepper, seeded & diced
  • 1
    splenda packet

How To Make chili cheese omelet

  • 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.