Chili Bean Cheese Omelet
photo by Starrynews
- Ready In:
- 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.
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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.
What a tasty way to enjoy my morning eggs! I love the fact that you wrote this recipe for 1, as I'm normally cooking just for myself. Although I omitted the tomatoes, the filling was wonderful. Just the perfect amount to fill the omelete without overflowing. I used black beans, since I had them on hand, and topped with cheddar. Loved this, and will make it again!