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**


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 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
  • 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.

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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