Chili Cheese Omelet
4 eggs
1 (16 oz) can chili with beans (or 1 to 2 cups leftover prepared chili)
2 ounces sliced cheddar cheese
Heat a large, well-oiled (or sprayed with nonstick spray) frying pan over medium-high heat. While pan is heating, beat eggs; season to taste with salt and pepper. Pour eggs into hot pan and after a few seconds turn down heat to medium. Lift edges of omelet and let uncooked eggs run under cooked edges. When the omelet is almost set, place cheese on half and fold other half over cheese.
Let cook for about 30 seconds, then flip over and cook on other side for another 30 seconds or until eggs are set. While omelet is cooking, heat chili. Cut omelet in half, place each half on a plate and spoon chili on top.
Serves 2