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Chili Cheese Omelet

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Inspired by the Camellia Grill, a popular diner in New Orleans, this recipe, submitted by Susan Leafman of Marietta, has been a family favorite for years. She calls it "quick, tasty and filling, " and food stylist Mary Ann Clayton agrees. “Talk about quick!" Clayton reported. "I had this on the plate in less than 10 minutes, including getting out the ingredients. You can easily multi-task this one."
-- Susan Puckett

For a meatless option, use vegetarian chili.

Hands on time:   Total time: 30 minutes  Serves: 2


    4 eggs
    1 (16-ounce) can chili with beans (or 1 to 2 cups leftover prepared chili)
    2 ounces sliced cheddar cheese


Heat a large, well-oiled (or sprayed with nonstick spray) frying pan over medium-high heat. While pan is heating, beat eggs; season to taste with salt and pepper. Pour eggs into hot pan and after a few seconds turn down heat to medium. Lift edges of omelet and let uncooked eggs run under cooked edges. When the omelet is almost set, place cheese on half and fold other half over cheese.
Let cook for about 30 seconds, then flip over and cook on other side for another 30 seconds or until eggs are set. While omelet is cooking, heat chili. Cut omelet in half, place each half on a plate and spoon chili on top.


If you have some leftover chili, this is a great way to extend it. Leafman recommends serving it with french fries "baked in the oven from a frozen bag."
She adds: "The funny thing about this recipe is that it's about the least complicated thing I make but is appreciated by my family as much as more 'gourmet' endeavors."


Per serving: 394 calories (percent of calories from fat, 59), 25 grams protein, 17 grams carbohydrates, 6 grams fiber, 26 grams fat, 425 milligrams cholesterol, 953 milligrams sodium.

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