Close
Ingredients
| red tomatoes (chopped): 1/2 cup (chopped) |
| green onions - spring or scallion: 1 whole onion (chopped) |
| canned kidney beans: 1/4 cup (coarsely chopped) |
| garlic: 1 clove (minced) |
| chili powder: 1/8 tsp |
| celery salt: 1/8 tsp |
| worcestershire sauce: 1/8 tsp |
| vegetable oil: 2 tsp (divided) |
| eggs: 2 |
| salt: 1/4 tsp |
| mozzarella cheese, whole milk (shredded): 1/4 cup |
Chili Bean Cheese Omelet
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- 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.