Chili Cheese Omelets
Leftover chili transformed into a delicious omelet for breakfast or dinner!
I used to make omelets pretty often when I was first married (nearly 20 years ago). Eggs were very cheap and it was something that was pretty quick to make. Economic and a timesaver - what’s better than that?! Every once in a while we will make brinner and I knew this one would be a hit. Especially pairing it with tatortots like the original poster suggested. This would also be a great recipe to make a day or two after you’ve made chili.
What You Need:
1 Tbsp. unsalted butter
2 large eggs
1 large egg white
1/4 cup milk
4 oz. shredded sharp cheddar cheese
3/4 to 1 cup spicy beef chili, heated
Salt and pepper to taste
For Serving: Chopped onions, sliced jalapenos, chopped cilantro
Directions:
Whisk together eggs and milk. Season with salt and pepper.
Melt butter in a small, nonstick skillet and cook until water evaporates and butter begins to brown.
Add eggs to skillet and turn heat to medium low.
Every once in a while, push cooked eggs back to let the uncooked eggs run under cooked egg.
When eggs are almost cooked through, add cheese on top.
Use a spatula to fold omelet in half. Cook until cheese has melted.
Remove to a plate and top with warm chili and a little extra cheese.
Serve topped with onions, jalapenos, and cilantro if desired.
Recipe from Food Lust People Love