PAM® Original No-Stick Cooking Spray
1 dozen eggs, divided
1/4 cup chopped yellow onion, divided
1/4 cup finely chopped jalapeno pepper, divided
1 cup shredded reduced fat Cheddar cheese, divided
1 can (14 oz each) Nalley® Original Chili Con Carne with Beans, heated
Sour cream and chopped tomatoes, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 559 mg | 56% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 587 mg | 196% |
| Total Fat | 27 g | 41% |
| Iron | 3 mg | 16% |
| Calories | 432 kcal | 22% |
| Sodium | 847 mg | 35% |
| Protein | 33 g | 65% |
| Saturated Fat | 10 g | 52% |
| Sugars | 3 g | 0 |
| Dietary Fiber | 3 g | 12% |
| Vitamin C | 7 mg | 12% |
| Vitamin A | 1206 iu | 24% |
Spray small nonstick skillet with cooking spray. Heat over medium-high heat. Meanwhile, for each omelet, beat 3 eggs in bowl.
Place 1 tablespoon each of the onion and jalapeno in skillet; cook and stir 1 to 2 minutes or until tender. Add beaten eggs and cook 1 minute or until edges start to set. Gently lift edges while tilting skillet to allow uncooked egg to run beneath. Repeat; cook 2 to 3 minutes more or until set.
Place on plate; sprinkle with 2 tablespoons cheese and 1/4 cup warm chili. Fold over and top with another 1/4 cup warm chili and 2 more tablespoons cheese. Top with sour cream and tomatoes, if desired. Serve immediately. Continue making remaining omelets.
Chili Cheese Omelet
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