Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients:

6 eggs

1/4 C. heavy cream or milk

Salt and pepper to taste

2 T. butter

1 C. homemade chili, warmed (leftovers are the best)

1 cup shredded cheddar cheese, divided

What to do:

In a medium size bowl, beat the eggs, milk, salt and pepper, set aside.

Melt 1 tablespoon butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked egg portion flow underneath.

When eggs are set, pour 1/2 cup chili and 1/2 cup cheese on one side; fold cooked egg mixture over on top of chili and cheese.

Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet. Garnishes listed below.

Christina’s Notes:

Garnishes: sour cream, cheese, jalapeño, chives, onions, chopped bacon, guacamole, tomatoes, green onion, tobacco sauce…. Just to name a few.