Ingredients

Instructions

  1. In a small pan heat chili, and keep warm.
  2. Make sure all your ingredients are ready before you begin.
  3. Season 3-4 beaten eggs with salt and pepper.
  4. Melt a small amount of butter or margarine in a small nonstick skillet.
  5. Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
  6. Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
  7. When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
  8. Gently fold omelet over to form semicircle.
  9. Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
  10. Repeat with ingredients and 3-4 eggs per omelette.