- 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