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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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My kids love this omelet. Ingredients:
1 (15 ounce) can chili with beans or 2 cups homemade chili |
1 (8 ounce) package 3-cheese shredded mexican blend cheese |
2 tablespoons unsalted butter |
3 large eggs |
sour cream (optional) |
Directions:
1. Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
2. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
3. Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
4. Cover half of the omelet with the chili mixture, reserving 1/4 cup.
5. Add a layer of cheese, reserving 1/4 cup.
6. Fold the omelet and top with the remaining chili and cheese.
7. Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.
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