Chili Bean Cheese Omelet

READY IN: 15mins
Recipe by Shelby Jo

I found this recipe in an old edition of Taste of Home Magazine. From December/January 2003. Submitted by Cathee Bethel of Lebanon, Oregon.

Top Review by Annacia

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a