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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
TOTAL TIME: Prep/Total Time: 15 min. YIELD: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


  • 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.

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.

Reviews for Chili Omelet

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Reviewed Jan. 12, 2010

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

Reviewed Sep. 24, 2009

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

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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.