Chilli Cheese Omelette Recipes

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CHILLI CHEESE OMELETTE



Chilli cheese omelette image

A quick and easy classic with added spice - just six ingredients too

Provided by Good Food team

Categories     Breakfast, Brunch, Main course, Supper

Time 10m

Number Of Ingredients 6

1 spring onion
a few sprigs of fresh coriander
2 large eggs
1 tbsp sunflower oil
½ -1 tsp chopped fresh red chilli , or a generous pinch dried chilli flakes
25g mild grated cheddar

Steps:

  • Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
  • Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
  • Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Protein 22 grams protein, Sodium 0.86 milligram of sodium

CHILI BEAN CHEESE OMELET



Chili Bean Cheese Omelet image

"In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet," writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 11

1/2 cup chopped fresh tomato
1 green onion, chopped
1/4 cup kidney beans, rinsed and drained and coarsely chopped
1 garlic clove, minced
1/8 teaspoon celery salt
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
2 teaspoons canola oil, divided
2 eggs
1/4 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm. , In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve.

Nutrition Facts : Calories 386 calories, Fat 24g fat (7g saturated fat), Cholesterol 441mg cholesterol, Sodium 1156mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

CHILI OMELET



Chili Omelet image

Make and share this Chili Omelet recipe from Food.com.

Provided by bmcnichol

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

1 (15 ounce) can chili with beans or 2 cups homemade chili
1 (8 ounce) package 3-cheese shredded Mexican blend cheese
2 tablespoons unsalted butter
3 large eggs
sour cream (optional)

Steps:

  • Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
  • While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
  • Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
  • Cover half of the omelet with the chili mixture, reserving 1/4 cup.
  • Add a layer of cheese, reserving 1/4 cup.
  • Fold the omelet and top with the remaining chili and cheese.
  • Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.

DAD'S CHILI CHEESE OMELET



Dad's Chili Cheese Omelet image

This is the most requested breakfast at my house for birthdays!!! I had never heard of one until I married my hubby. So simple, yet so good!

Provided by Charmie777

Categories     Breakfast

Time 15m

Yield 3-4 omelets

Number Of Ingredients 5

1 (15 ounce) can chili with beans
3 -4 eggs, beaten well (per omelet)
1 cup shredded cheddar cheese
1/4 cup onion, diced
1 jalapeno pepper, diced (optional)

Steps:

  • In a small pan heat chili, and keep warm.
  • Make sure all your ingredients are ready before you begin.
  • Season 3-4 beaten eggs with salt and pepper.
  • Melt a small amount of butter or margarine in a small nonstick skillet.
  • Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
  • Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
  • When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
  • Gently fold omelet over to form semicircle.
  • Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
  • Repeat with ingredients and 3-4 eggs per omelette.

CHILI OMELET



Chili Omelet image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 1 omelet

Number Of Ingredients 7

1/2 pound breakfast sausage links
1 (15-ounce) can vegetarian chili with beans
1 (8-ounce) package 3-cheese Mexican shredded cheese
2 tablespoons unsalted butter
2 large eggs
1/4 cup chopped chives
Sour cream, for garnish

Steps:

  • Cut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
  • While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.

OMELET WITH HOT CHILI SAUCE AND CHEESE



Omelet With Hot Chili Sauce and Cheese image

Provided by Craig Claiborne

Categories     breakfast, easy, quick, main course

Time 15m

Yield Two servings

Number Of Ingredients 6

4 eggs
Salt to taste, if desired
Freshly ground pepper to taste
4 teaspoons unsalted butter
2 to 4 tablespoons hot chili sauce with avocado (see recipe)
4 tablespoons packed grated Gruyere, Swiss or Cheddar cheese

Steps:

  • Make one omelet at a time. Break two eggs into each of two small bowls. Add salt and pepper and beat until thoroughly blended.
  • Heat a small, well-cured omelet pan or use a nonstick pan.
  • Add two teaspoons of butter to the pan. When it is sizzling, add two of the beaten eggs.
  • Cook over high heat, shaking the pan and stirring rapidly with a fork held parallel to the bottom of the pan. When the eggs start to set, tilt the omelet pan and tap it against the stove burner. This should make the omelet slide about one inch away from the hand, ''curving'' the omelet.
  • Spoon one or two tablespoons of the hot chili sauce and two tablespoons of the cheese in the center of the omelet.
  • Quickly, with a fork, carefully and neatly fold the omelet into thirds to enclose the filling and give the omelet a neat, oval shape with pointed ends. Slide the omelet, seam side down, onto a heated plate. Serve immediately.
  • Use the remaining ingredients to make another omelet.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 880 milligrams, Sugar 1 gram, TransFat 1 gram

CHILI BEAN CHEESE OMELET



Chili Bean Cheese Omelet image

'In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet,' writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper.

Provided by Allrecipes Member

Time 20m

Yield 1

Number Of Ingredients 11

½ cup chopped fresh tomato
1 green onion, chopped
¼ cup canned kidney beans, coarsely chopped
1 garlic clove, minced
⅛ teaspoon celery salt
⅛ teaspoon chili powder
⅛ teaspoon Worcestershire sauce
2 teaspoons vegetable oil, divided
2 large eggs eggs
¼ teaspoon salt
¼ cup shredded mozzarella cheese

Steps:

  • In a skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
  • In a bowl, beat eggs and salt. Heat remaining oil in an 8-in. skillet over medium-low heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are nearly set, sprinkle vegetable mixture over one side. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 17.4 g, Cholesterol 390.1 mg, Fat 24.2 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 7.2 g, Sodium 1142.4 mg, Sugar 3.9 g

CHILI CRISP HAM AND CHEESE OMELET



Chili Crisp Ham and Cheese Omelet image

Liven up your next omelet with this popular spicy Asian condiment.

Provided by Soup Loving Nicole

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

3 eggs
1 tablespoon water
1 tablespoon spicy chili crisp sauce
1 tablespoon butter
¼ cup diced ham
⅓ cup shredded Cheddar cheese

Steps:

  • Whisk eggs, water, and chili crisp together in a bowl.
  • Melt butter in a large skillet over medium heat. Add egg mixture and cook until egg is completely set, about 6 minutes.
  • Add ham and Cheddar cheese to one end of the cooked egg in the skillet. Flip the other side of the egg over the ham and cheese mixture. Cook until cheese is melted, about 4 minutes.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 3.3 g, Cholesterol 656.1 mg, Fat 53.8 g, Protein 39.2 g, SaturatedFat 23.3 g, Sodium 1179.7 mg, Sugar 1.4 g

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  • Spray small nonstick skillet with cooking spray. Heat over medium-high heat. Meanwhile, for each omelet, beat 3 eggs in bowl.
  • Place 1 tablespoon each of the onion and jalapeno in skillet; cook and stir 1 to 2 minutes or until tender. Add beaten eggs and cook 1 minute or until edges start to set. Gently lift edges while tilting skillet to allow uncooked egg to run beneath. Repeat; cook 2 to 3 minutes more or until set.
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