Chili Omelet
By: Batya
Published: Sunday, May 15, 2011 - 12:27am

Ingredients




6 large eggs
14 oz. can favorite chili with beans (con carne, turkey, or
Water, vegetable oil
Grated cheddar cheese
Tabasco sauce (optional)

Preparation

1 Beat eggs lightly with whisk; bet in about 1/8 cup water and a few drops of Tabasco. 2 Heat the chili in a separate pan. 3 Heat oil in skillet; when hot (drops of water sizzle) pour in egg mixture. Cook over medium heat, keep pan moving as you stir eggs up from the bottom in a sideways movement with a fork. 4 When eggs are almost done, pour on the heated chili; fold the omelet over from the middle. 5 Sprinkle with grated Cheddar cheese and run under a broiler just to melt the cheese. 6 Serve with tortillas or tortilla chips and slices of avocado or guacamole.