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Chili Omelet Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 4 Eggland's Best 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

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.

Directions

  1. 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.
Originally published as Chili Omelet in Taste of Home February/March 1996, p16

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Chili Omelet

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MY REVIEW
Reviewed Jan. 12, 2010

I would really like the recipe for the picture you call an omelet. This ain't no omelet.

MY REVIEW
Reviewed Sep. 24, 2009

The picture doesn't look much like an omelete to me. Am I wrong?

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