CHILI BEAN CHEESE OMELET
"In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet," writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper.
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm. , In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve.
Nutrition Facts : Calories 386 calories, Fat 24g fat (7g saturated fat), Cholesterol 441mg cholesterol, Sodium 1156mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.
DAD'S CHILI CHEESE OMELET
This is the most requested breakfast at my house for birthdays!!! I had never heard of one until I married my hubby. So simple, yet so good!
Provided by Charmie777
Categories Breakfast
Time 15m
Yield 3-4 omelets
Number Of Ingredients 5
Steps:
- In a small pan heat chili, and keep warm.
- Make sure all your ingredients are ready before you begin.
- Season 3-4 beaten eggs with salt and pepper.
- Melt a small amount of butter or margarine in a small nonstick skillet.
- Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
- Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
- When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
- Gently fold omelet over to form semicircle.
- Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
- Repeat with ingredients and 3-4 eggs per omelette.
CHILI BEAN CHEESE OMELET
I found this recipe in an old edition of Taste of Home Magazine. From December/January 2003. Submitted by Cathee Bethel of Lebanon, Oregon.
Provided by Shelby Jo
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder, and worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
- In a bowl; beat eggs and salt. Heat remaining oil in an 8-in. skillet over medium low heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are nearly set, sprinkle vegetable mixture over one side. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.
CHILI CHEESE OMELETTE BURRITOS
My 13 year old son made up this breakfast, combining two of his favorites - breakfast burritos and chili cheese omelettes!
Provided by Charmie777
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten.
- Heat nonstick skillet over medium high heat. Add butter to pan.
- When butter is melted, add beaten eggs and scramble.
- When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side.
- To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients.
- Tuck in both sides of tortilla, and roll up, burrito style.
- Serve immediately.
Nutrition Facts : Calories 477.9, Fat 28.1, SaturatedFat 13.1, Cholesterol 373.7, Sodium 1153, Carbohydrate 31.6, Fiber 6.6, Sugar 3, Protein 26.3
CHILI BEAN CHEESE OMELET
'In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet,' writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper.
Provided by Allrecipes Member
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- In a skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
- In a bowl, beat eggs and salt. Heat remaining oil in an 8-in. skillet over medium-low heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are nearly set, sprinkle vegetable mixture over one side. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 17.4 g, Cholesterol 390.1 mg, Fat 24.2 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 7.2 g, Sodium 1142.4 mg, Sugar 3.9 g
CHILI OMELET
Make and share this Chili Omelet recipe from Food.com.
Provided by bmcnichol
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
- While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
- Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
- Cover half of the omelet with the chili mixture, reserving 1/4 cup.
- Add a layer of cheese, reserving 1/4 cup.
- Fold the omelet and top with the remaining chili and cheese.
- Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.
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- Spray small nonstick skillet with cooking spray. Heat over medium-high heat. Meanwhile, for each omelet, beat 3 eggs in bowl.
- Place 1 tablespoon each of the onion and jalapeno in skillet; cook and stir 1 to 2 minutes or until tender. Add beaten eggs and cook 1 minute or until edges start to set. Gently lift edges while tilting skillet to allow uncooked egg to run beneath. Repeat; cook 2 to 3 minutes more or until set.
- Place on plate; sprinkle with 2 tablespoons cheese and 1/4 cup warm chili. Fold over and top with another 1/4 cup warm chili and 2 more tablespoons cheese. Top with sour cream and tomatoes, if desired. Serve immediately. Continue making remaining omelets.
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