Chili Omelet
Source of Recipe
Aunt Saunny
1 lb. canned chili beans
6 eggs
1-1/2 Tbs. water
2 tsp. unsalted butter
1 cup shredded fat-free cheddar cheese
4 slices whole wheat bread, toasted
Heat chili in a saucepan over medium heat, stirring occasionally. Whisk eggs and water in a bowl. Season with salt and pepper to taste. Melt butter in a heavy nonstick pan over medium high heat. Stir in eggs. Cook eggs 1-2 minutes, using a spatula to gather edges of eggs in towards center of omelet. When eggs are set but still moist, spoon half the chili and half the cheese down the center. Fold in sides of omelet to enclose filling. Divide omelet into portions and serve over toast with remaining chili and cheese.
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