This chili cheese omelette recipe is here to help you turn yesterday’s dinner into a delicious breakfast with a twist.
I am a big fan of chili. The warm flavors of beans and tomatoes are so delicious, especially when slow-cooked and seasoned with a little citrus from limes.
This omelette recipe is truly a delicious feast both for the eyes and the stomach. It is a great way to start your morning, especially paired with bread or a spinach salad. This is a simple recipe made with a ton of fresh ingredients for maximum flavor.
Why You’ll Love This Recipe
- Great for vegetarians: This is a great recipe for vegetarians as it packs a ton of meat-free protein via the beans, eggs, and cheese.
- Uses up leftovers: I don’t know about you, but I hate seeing good leftovers go to waste. Using leftover chili is a new, fresh take on last night’s dinner.
- Easily customizable: If you don’t like any of the ingredients in the list, you can leave them out, or add your favorites, and it will still taste incredible—as long as the chili is good, of course.
What You Need to Make a Chili Cheese Omelette
You’ll need the following ingredients to make this amazingly cheesy chili omelette.
Fresh produce: The key to this recipe is freshness as it is made with corn, cilantro, limes, and more produce that spoils easily.
Use up other leftovers: Feel free to sneak in some other leftover ingredients, like veggies, from your fridge.
Add some spice: Feel free to swap the jalapeno peppers with green chilies if you prefer. You can also use another type of chili or top your omelette with hot sauce if you prefer it extra spicy.
Onions: You can use red onion in place of white onion if you prefer.
Chili: Use whatever type of chili you have on hand, whether it’s homemade chili, a simple black bean chili, or canned chili.
How To Make a Chili Cheese Omelette
Whisk the eggs: Crack four eggs in a large bowl and whisk thoroughly until combined. Once whisked, set aside.
Saute vegetables: Heat a large nonstick skillet on medium-high heat. Add vegetable oil followed by diced onions and jalapeños. Sauté until translucent, about 2-5 minutes.
Add eggs: Once onions are translucent, pour eggs and stir occasionally with a spatula for 1-2 minutes until a thin solid layer forms.
Add filling: When a solid skin has formed, add the filling: cheddar cheese, chili, beans, tomato, and corn. Fold and place onto a plate.
Garnish and serve: Top your chili cheese omelette with the same interior ingredients, such as cheddar cheese, chili, black beans, corn, and diced tomatoes. Garnish with sour cream and cilantro, and serve.
- Don’t rush the omelette shell: Extra patience is needed when preparing this chili cheese omelette. The chili tends to have a lot of moisture, so waiting a bit longer for the omelette shell to solidify is recommended. This ensures that when you add the chili, it will contribute to the omelette’s structure rather than breaking it apart.
- Be creative with cheese: While cheddar cheese is suggested for this recipe due to its sharpness and affordability, don’t hesitate to experiment with other cheeses for different flavors. Gruyere can add a bold taste, while queso fresco pairs excellently with the chili and lime.
- The better the chili, the better the omelette: The type of chili you use can greatly influence the taste of the omelette. Whether it’s homemade chili, a simple black bean chili, or canned chili, each can lend a unique flavor to the dish. Feel free to experiment with various types or even a combination of a few to create your perfect chili cheese omelette.
Storage & Reheating
Storage: I don’t recommend storing this omelette, as letting the chili sit in the omelette will make it soggy. It’s best served and eaten right away.
Freezing: This dish is not recommended for freezing. The texture of the eggs and cheese may become compromised during the freezing and thawing process, leading to a less-than-desirable texture.
Additions & Substitutions
Use Red Onion: If you prefer a milder, sweeter taste, you can use red onion in place of white onion in this recipe.
Variety of chilies: If you’re not a fan of jalapenos or want to experiment with different heat levels, you can use other types of chilies like poblano, serrano, or even bell peppers for a milder option.
Avocado: Adding sliced avocado on top of your omelette can provide a creamy texture and additional healthy fats.
Meat: If you’re not vegetarian, adding leftover meat such as shredded chicken or ground beef to your chili can make this omelette even heartier.
Different Cheeses: Experiment with different types of cheese for a variety of flavors. Monterey Jack, pepper jack, or even feta could add an interesting twist to your omelette.
What type of cheese is best for this omelette?
For this chili cheese omelette, cheddar cheese works best because of its sharpness and affordability. If you want to elevate this dish, I would suggest a gruyere because of its bold taste or a queso fresco as it will be really delicious with chili and lime juice.
Should you cover an omelette when cooking?
Covering an omelette locks in the moisture and helps cook the top of the omelette in the process. This is a great technique for a recipe like this one where the top needs to be more hardened. I would, however, recommend removing the lid when you add the chili as the excess moisture in the pan will make the dish worse.
What should I serve with this chili cheese omelette?
The chili cheese omelette is a robust, flavorful dish that can stand on its own, but if you’re looking for something to serve alongside it, there are a number of great options. A warm, toasted bread would be an excellent accompaniment, providing a contrasting texture and a means to enjoy any extra chili or egg left on the plate. A crisp green salad with a vinaigrette or a carrot and cucumber salad would offer a refreshing counterbalance to the rich, savory omelette. If you’re seeking a sweet note, a side of fresh fruit could be the answer. For a heartier meal, potatoes are a great option.
Here are a few other recipes you might enjoy!
Chili Cheese Omelette
- 2 tbsp vegetable oil
- 1 cup leftover or canned chili
- 1 cup cheese
- 4 eggs
- 1 jalapeno (sliced)
- ½ cup onions (diced)
- ½ cup diced tomato
- ¼ cup black beans
- ¼ corn
- Limes to garnish
- Sour cream to garnish
- Crack four eggs in a large bowl and whisk thoroughly until combined and set aside.
- Heat a large nonstick skillet on medium-high heat.
- Add vegetable oil followed by diced onions and jalapeños.
- Sauté until translucent, about 2-5 minutes.
- Once onions are translucent, pour eggs and cook and stir occasionally with a spatula for 1-2 minutes until a thin solid layer forms.
- Place a lid over the omelette to harden the top layer.
- When a solid skin has formed, add the filling, beginning with cheddar cheese, chili, beans, tomato, and corn.
- Once ready, fold and place onto a plate.
- Top your chili cheese omelette with the same interior ingredients.
- Garnish with sour cream and cilantro.
- Serve and enjoy!
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