Chili Bean Cheese Omelet
I found this recipe in an old edition of Taste of Home Magazine. From December/January 2003. Submitted by Cathee Bethel of Lebanon, Oregon.
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INGREDIENTS
Nutrition- 1⁄2
- 1
- 1⁄4
- 1
- 1⁄8teaspoon chili powder
- 1⁄8teaspoon celery salt
- 1⁄8teaspoon Worcestershire sauce
- 2teaspoons vegetable oil, divided
- 2
- 1⁄4teaspoon salt
- 1⁄4cup shredded mozzarella cheese
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DIRECTIONS
- 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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