Ingredients for Chili Bean Cheese Omelet
- Tomatoes
- Green Onion
- Canned Kidney Beans
- Garlic Clove
- 1/2 teaspoon chili powder
- 1/4 teaspoon celery salt
- Dash of Worcestershire sauce
- Vegetable Oil
- 3 large eggs
- Pinch of salt
- Mozzarella Cheese
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How to Make Chili Bean Cheese Omelet
- Finely chop 1/2 cup onion and 1 clove garlic.
- In a medium skillet, sauté the chopped onion, garlic, 1/2 cup canned chili beans (drained and rinsed), 1/4 cup chopped tomato, 1/4 teaspoon celery salt, 1/2 teaspoon chili powder, and a dash of Worcestershire sauce in 1 teaspoon olive oil over medium heat until the liquid has evaporated (about 5 minutes).
- Set aside and keep warm.
- In a medium bowl, whisk together 3 large eggs and a pinch of salt.
- Heat the remaining 1 teaspoon of olive oil in an 8-inch nonstick skillet over medium-low heat.
- Pour the egg mixture into the skillet.
- As the eggs begin to set, gently lift the edges with a spatula, allowing the uncooked egg to flow underneath, creating a thin and even layer.
- When the eggs are almost completely set but still slightly wet on top, sprinkle the chili bean mixture evenly over one half of the omelet.
- Sprinkle 1/4 cup shredded cheddar cheese (or your favorite cheese) over the chili bean mixture.
- Carefully fold the omelet in half, covering the filling.
- Cover the skillet and cook for 1-2 minutes, or until the cheese is melted and bubbly.
- Slide the omelet onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
18g
Fat
40g
Carbs
5g
