Chili Omelette
A spicy omelette for breakfast made with leftover chili and cheese makes an easy and delicious low carb recipe any time of the day!
Servings: 1 serving
Calories: 489kcal
Instructions
- Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are well combined. Season with a pinch of salt and pepper.
- Place a non-stick skillet over medium heat and add a small amount of cooking oil or butter. Allow it to heat up until it's hot but not smoking.
- Pour the beaten eggs into the heated skillet, swirling them around to ensure an even spread.
- : As the eggs begin to set on the bottom, spoon the tvp chili and grated cheese over one half of the omelette.
- Once the eggs are mostly set but still slightly runny on top, carefully fold the other half of the omelette over the chili filling using a spatula.
- Cook for another minute or two to ensure the omelette is fully set and the chili is heated through.
- Slide the chili omelette onto a plate, and you can add optional toppings like grated cheese, diced onions, chopped cilantro, sour cream, or avocado slices.
Notes
Makes 1 omelette.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 8g | Protein: 36g | Fat: 34g | Fiber: 2g | Net Carbohydrates: 6g