Fill a fluffy 2-egg omelette with leftover chili, fresh cheese and your favorite accompaniments for healthy, filling breakfast or breakfast for dinner. This is quintessential comfort food (or hangover food -- just sayin').
¾cupleftover chiliI used vegetarian black bean chili
⅓ cupcrumbled or grated cheeseI used Cotija but also try queso fresco, shredded cheddar or monterey jack
OPTIONAL GARNISHES:
2-3slices avocado
2teaspoonsdiced red onion
diced green chilespreferably Hatch
2teaspoonssliced green onion
fresh cilantro leaves
diced tomatoes
sour cream
Instructions
Add the eggs and salt to a blender. Secure the lid and run the blender at its highest speed for 3 minutes.
Place the skillet on the stove with the setting on very low and let the pan heat for 45 seconds. Spray the pan liberally with nonstick cooking spray.
Pour the just blended eggs gently into the center of the pan and let them cook for 30-45 seconds without moving the pan. Turn the heat up to medium and swirl the eggs around in the pan to evenly coat the bottom.
When the eggs are 80% cooked, use a spatula to gently flip them and cook for an additional 20-30 seconds. Remove from heat.
Transfer the omelette to a plate and fill one half of the omelette with about half of the chili, cheese, onions and scallions. Fold the empty side of the omelette over the chili and other fillings and top with the remainder of the chili, onions, Cotija, cilantro and avocado. Serve immediately.