chili cheese omelet

32 Pinches 8 Photos
Dallas, TX
Updated on Aug 13, 2015

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**

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

Ingredients

  • 3 large eggs
  • 2 tablespoons onions, dices and sauteed
  • 1/4 cup cheddar cheese, shredded
  • 2 tablespoons tomato (fresh & diced)
  • 1/4 cup green onions (chopped)
  • CHILI: QUICK & EASY
  • 28 ounces favorite lean chili (wolf, autex etc.)
  • 1 can navy beans-14.5 oz (rinsed and drained)
  • 1 can tomato, petite diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup sweet onion, diced
  • 1 - jalapeno pepper, seeded & diced
  • 1 - splenda packet

How To Make chili cheese omelet

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

Discover More

Category: Eggs
Category: Beef
Category: Chili
Keyword: #Onion
Keyword: #cheese
Keyword: #comfort
Keyword: #Tomato
Keyword: #Protein
Keyword: #pepper
Keyword: #Egg
Keyword: #chili
Method: Stove Top
Ingredient: Eggs

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