- Cooking Time:
- Servings: 2
- Preparation Time:
- 1 Lbs. canned chili
- 6 egg, 3 for each omelet
- 4-1/2 teaspoons water
- 2 teaspoons unsalted butter
- 1 cup shredded fat-free cheese
- Heat chili in a saucepan over medium heat, stirring occasionally. Whisk eggs and water in a bowl. Season with salt and pepper to taste. Melt 1/2 of the butter in a heavy nonstick pan over medium high heat. Stir in 1/2 of the eggs. Cook eggs 1-2 minutes, using a spatula to gather edges of eggs in towards center of omelet. When eggs are set but still moist, spoon 1/4 the chili and 1/4 the cheese down the center. Fold omelet & place on plate. Top with chili and cheese.
- Makes 2 omelets
NotesMy husband will eat anything with chili & cheese on it. He love this!
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