(4 servings)

• 1 15-ounce can of chili / you can use green chilli sliced too
• 12 eggs (3 per omelet)
• 1/3 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup onions – diced
• 1 or 2 jalapeno peppers – finely chopped
• salt and pepper – to taste

First, warm up the chili in a sauce pan on the stove set to medium low – stir it occasionally.

Saute the onions and jalapeno in a small frying pan coated with cooking spray and set to medium heat. When the onions are just becoming translucent , transfer the onions and pepper pieces to a bowl. Return the frying pan to the stovetop.

In a large bowl, beat the eggs with the milk and seasonings to taste.

Add a little more cooking spray to the frying pan.

To make each omelet, pour about 1/4 of the egg mixture to the frying pan and sprinkle 1/4 of the sauteed onions and pepper into it.

Lift the edges of the cooking omelet with a spatula and tilt the pan to distribute the egg.

When the egg is nearly set, dollop 1/3 to 1/2 cup of chili over one side of the omelet, followed by 1/4 cup of cheese.

Gently, tilt the pan and fold the empty side of the omelet over the fillings.

Slide the omelet onto a serving plate and top with a spoonful or two of chili.

Repeat this process with the remaining ingredients, adding a little more cooking spray each time.

Courtesy: Mr Breakfast