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


  • 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

Nutritional Facts

1 each: 429 calories, 35g fat (19g saturated fat), 501mg cholesterol, 925mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 20g protein.


  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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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pixiebob1 User ID: 3470091 9108
Reviewed Jan. 12, 2010

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

ptuner User ID: 3458490 6480
Reviewed Sep. 24, 2009

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

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