Chili Cheese Omelets

There is just something wonderful about a big pot of chili on the stove. The smell of the spices filling the air... mmmmm, wonderful! Grandma was the queen of chili and neighbors loved when she would make large pots of it and make them care packages to take home with them. It was the best.  The next morning she would make these omelets for us for breakfast. Oh man! What a treat! Try her recipe and see what you think.


Related Post: Our 4 Bean Chili Recipe

Ingredients:


2-3 Pastured Eggs
Coconut oil, grass-fed butter or olive oil
Himalayan Pink Salt
Pepper
Cheese of your choice
Leftover Chili (Try our recipe)
Optional: Sour Cream we use organic but you can use what you have

Directions:


Heat your chili in a small saucepan.

Beat the eggs in a bowl and season to your taste.  
Pour into an omelet pan (with butter or coconut oil).  
Cook until the bottom of the eggs are sturdy enough and ready to flip.  
Using a spatula, turn the egg over and then ladle your chili inside on half of the round egg, add cheese then fold over the eggs to cover your mixture. 

Place lid on the pan to help it cook and cheese to melt for a couple of minutes and turn on low. Remove lid and use a spatula to move it to your plate. Top with more chili a bit more cheese and you even can put on some diced tomatoes, and green onions. Whatever you like!  Enjoy!

Related Article: Chili Baked Potato

Leave a comment below and tell us what you think. If you try it, be sure to let us know.

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