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Chili Omelet Recipe

This omelet, stuffed with cheese, olives and sour cream and topped with zippy taco sauce, is easy to prepare. It makes a wonderfully filling main dish that's great for breakfast, lunch or supper.—Pamela Immekus, Sullivan, Missouri

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Chili Omelet Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

4 eggs
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives
1/4 cup canned chopped green chilies
1/8 teaspoon salt
Dash pepper
2 tablespoons butter
3 tablespoons sour cream
3 tablespoons taco sauce

Directions

In a small bowl, beat eggs. Add cheese, olives, chilies, salt and pepper. In a 10-in. skillet, heat the butter until it sizzles; turn pan to coat. Add egg mixture; cook over medium heat. As eggs set, lift eggs, letting the uncooked portion flow underneath. When eggs are set, spoon sour cream across center; fold in half. Transfer to a warm plate; top with taco sauce. Serve immediately. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 429 calories, 35 g fat (19 g saturated fat), 501 mg cholesterol, 925 mg sodium, 7 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Chili Omelet in Taste of Home February/March 1996, p16

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