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Three Cheese Chili Omelet

Three-Cheese-Chili-Omelet

This is one hearty breakfast!

Whenever I make a batch of my Ground Turkey and Black Bean Chili, I freeze the leftovers so that I can make this chili omelet for breakfast.

The chili lasts for quite a while in the freezer and tastes delicious when warmed up.

If you prefer, you can make this recipe with scrambled eggs rather than making an omelet.

Either way tastes great!

Let’s check out the ingredients.

Here’s how to make it.

Put the eggs in a medium size bowl.

Add the milk to the eggs and set aside.

Add the butter to a pan.  Heat the butter on low to medium heat.

Just before all of the butter is melted, whisk the egg mixture briskly so that air bubbles form.

Add the egg mixture to the pan and turn the heat down to low.

Put a lid over the pan.

After about two minutes, remove the lid.  The egg should be just about cooked through.

Top just half of the egg surface with the mozzarella and hot pepper jack cheese.

Add the pepper.

Using a spatula, gently lift the other half of the egg surface (the side without the cheese).

Then, flip the “non-cheese” side over on to the cheese.

Remove the pan with the omelet in it from the heat, and put the lid back on.

Warm up the chili in the microwave or in a pan on the stovetop.

Add the hot chili over the omelet.

Then, top the chili with the cheddar cheese, tomato, sour cream, jalapeno, red onion, and the juice of the lime.

Enjoy!

Three Cheese Chili Omelet

Yield: Serves 1

Ingredients:

Omelet:
2 eggs
1 1/2 tablespoons milk
1 1/2 tablespoons butter
2 tablespoons grated mozzarella cheese
1/4 cup cubed hot pepper jack cheese
3 dashes ground pepper

Topping:
1 cup chili
2 tablespoons grated cheddar cheese

Garnish:
2 teaspoons sour cream
½ of a tomato – diced
1 tablespoon diced fresh jalapeno (optional)
2 teaspoons diced red onion (optional)
1/2 of a lime

Directions:

Put the eggs in a medium size bowl. Add the milk to the eggs and set aside. Add the butter to a pan. Heat the butter on low to medium heat. Just before all of the butter is melted, whisk the egg mixture briskly so that air bubbles form.

Add the egg mixture to the pan and turn the heat down to low. Put a lid over the pan. After about two minutes, remove the lid. The egg should be just about cooked through. Top just half of the egg surface with the mozzarella and hot pepper jack cheese. Add the pepper.

Using a spatula, gently lift the other half of the egg surface (the side without the cheese). Then, flip the “non-cheese” side over on to the cheese. Remove the pan with the omelet in it from the heat, and put the lid back on.

Warm up the chili in the microwave or in a pan on the stovetop. Add the hot chili over the omelet. Then, top the chili with the cheddar cheese, tomato, sour cream, jalapeno, red onion, and the juice of the lime.

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5 Comments

  1. What a great omelet recipe…looks so good!

  2. Exactly….it reminds me of the very same thing….something great to eat when you’re really hungry.

  3. That looks so delicious! Loved the step-by-step photos! How do you take a picture while flipping it? LOL! Nice Job!

    • I just got lucky when taking the picture of flipping the egg because I’m definitely not that coordinated!