Prep 5 mins
Cook 10 mins
I found this recipe in an old edition of Taste of Home Magazine. From December/January 2003. Submitted by Cathee Bethel of Lebanon, Oregon.
- 1⁄2 cup tomatoes, chopped
- 1 green onion, chopped
- 1⁄4 cup canned kidney beans, coarsely chopped
- 1 garlic clove, minced
- 1⁄8 teaspoon chili powder
- 1⁄8 teaspoon celery salt
- 1⁄8 teaspoon Worcestershire sauce
- 2 teaspoons vegetable oil, divided
- 2 eggs
- 1⁄4 teaspoon salt
- 1⁄4 cup shredded mozzarella cheese
- 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.
I Loved this! What a great way to start the day. I used chili beans with Recipe#388075 in place of the chili powder. I used a reduced fat cheddar cheese out of preference. This made a mild spicy and delicious breakfast that would also be wonderful for brunch. lunch of dinner. Truly a "go to" recipe.
This was a good omelette, the beans were a nice addition. I used less salt, since that is what we are used to. I thought the celery seed was out of place and it needed a little more seasoning (more chili powder?). We added green tabasco at the table and that went well with it.
Great omelet variation! Flavorful and delicious, and the eggs and beans were a filling combo. Thanks for sharing! Best of 2011 Tag.