Chili Cheese Omelet

Tara Waites


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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20 Min
15 Min
Stove Top


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3 large
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(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
jalapeno pepper, seeded & diced
splenda packet

How to Make Chili Cheese Omelet


  • 1Saute the jalapeno, bell pepper and onion for the chili in a 4 (or more) quart pot.
  • 2Add the rest of the chili ingredients to the pot and simmer on med-low heat for 20 mins.
  • 3while 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).
  • 4Add 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.
  • 5Top the omelet with chili, the rest of the cheese, green onion and tomato.

Printable Recipe Card

About Chili Cheese Omelet

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

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