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Chili Omelet

 Chili Omelet
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
2 ServingsPrep/Total Time: 15 min.

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

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.