Chili Omelet

READY IN: 20mins
Recipe by bmcnichol

My kids love this omelet.

Top Review by appleydapply

What a great idea! We love chili and enjoyed this for breakfast this morning. However, the ingredient amounts seemed pretty far off to me - too much chili & cheese for not enough eggs. I made a 4-egg omelet in a 10" pan and still couldn't reasonably use up all the chili & cheese. The inside was as full as I could get it, and I smothered the outside with more chili & cheese when I served it up - and we still had a spoonful of chili and about a third of the cheese left over. So I think the amount of chili & cheese might work better for 2 3-egg omelets or a similar amount of eggs.

Ingredients Nutrition

  • 1 (15 ounce) can chili with beans or 2 cups homemade chili
  • 1 (8 ounce) package3-cheese shredded Mexican blend cheese
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • sour cream (optional)


  1. Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
  2. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
  3. Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
  4. Cover half of the omelet with the chili mixture, reserving 1/4 cup.
  5. Add a layer of cheese, reserving 1/4 cup.
  6. Fold the omelet and top with the remaining chili and cheese.
  7. Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.

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