• 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


My husband will eat anything with chili & cheese on it. He love this!

Categories: Breakfast 
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