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Chili Cheese Omelette

    chili cheese omelette

    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. That said, one of the main problems with chili is that there are always some leftovers. This chili cheese omelette recipe is here to solve that and restore chili to its delicious and filling glory by turning yesterday’s dinner into a delicious breakfast with a twist!

    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. 

    chili cheese omelette

    The key to making any omelette is patience, and for this one, extra patience is required. Because the chili has a lot of moisture, waiting just a little longer for the omelette shell to solidify is highly recommended. That way, when you place the chili on the eggs, it will stay together. 

    What You Need to Make a Chili Cheese Omelette

    The key to this recipe is freshness, as it is made with corn, cilantro, and limes. This is also a great way to sneak in some leftover ingredients from your fridge. Some extra chili, beans, onions, and more of those leftover ingredients can be stuffed in this omelette and no one will be the wiser. 

    This is also a great recipe for vegetarians as it packs a ton of protein while also carrying a sufficient amount of greens as well. 

    ingredients to make chili cheese omelette

    Ingredients: 

    • Eggs
    • White onion
    • Tomatoes
    • Jalapenos
    • Black beans
    • Corn 
    • Sour cream
    • Salsa
    • Cheddar Cheese
    • Limes 
    • Leftover chili 

    How To Make 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.

    eggs added onto diced jalapeno and onions

    Add filling: When a solid skin has formed, add the filling: cheddar cheese, chili, beans, tomato, and corn. Fold and place onto a plate.

    add filling for chili cheese omelette

    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.

    chili cheese omelette

    Recipe FAQs

    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.

    chili cheese omelette

    Chili Cheese Omelette

    Matthew Chin
    This chili cheese omelette is a hearty and filling way to incorporate last night's leftovers into today's breakfast. Chili and eggs come together with fresh ingredients that maximize the flavor of this omelette.
    No ratings yet
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast
    Servings 4
    Calories 371 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    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.
    The key to making any omelette is patience and for this one, extra patience is required. Because the chili has a lot of moisture, waiting just a little longer for the omelette shell to solidify is highly recommended. That way, when you place the chili on the eggs it will stay together.
    Covering an omelette locks in the moisture and helps cook the top of the omelette while 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.

    Nutrition

    Calories: 371kcalCarbohydrates: 20.5gProtein: 19.6gFat: 24.4gSaturated Fat: 10.2gFiber: 5.7g
    Keyword eggs, leftovers, omelette
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    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

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