Wondering what to do with those chili leftovers? You may
want to can them but you could also use up a bit by making a special breakfast.
This recipe was inspired by a dish that used to be on the menu at IHOP.
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| Chili cheese omelet served with cornbread and a hash brown patty. |
Chili and Cheese Omelet
6 eggs
1 t. vegetable oil
½ cup chili
½ cup shredded longhorn or Colby Jack cheese
1 green onion, thinly sliced on the diagonal
3 T. sliced jalapenos (from a jar)
Whisk the eggs. If using a nonstick omelet or sauce pan,
spray it with nonstick cooking spray. Heat the pan to medium low and add the
oil. When the oil is hot, add the egg mixture. Cook until set on the bottom,
then tilt the pan and lift an edge of the omelet, allowing the runny eggs to
run underneath. When the top of the omelet is almost set, spoon chili along the
center; top with cheese and green onions. Slide the pan under the broiler for a
couple minutes, if necessary, to completely set the eggs.
Cut in half and
serve with leftover cornbread, if desired.
Serves two.
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