CHILI BEAN CHEESE OMELET

Chili Bean Cheese Omelet image

I found this recipe in an old edition of Taste of Home Magazine. From December/January 2003. Submitted by Cathee Bethel of Lebanon, Oregon.

Provided by Shelby Jo

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup tomatoes, chopped
1 green onion, chopped
1/4 cup canned kidney beans, coarsely chopped
1 garlic clove, minced
1/8 teaspoon chili powder
1/8 teaspoon celery salt
1/8 teaspoon Worcestershire sauce
2 teaspoons vegetable oil, divided
2 eggs
1/4 teaspoon salt
1/4 cup shredded mozzarella cheese

Steps:

In a skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder, and worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
In a bowl; beat eggs and salt. Heat remaining oil in an 8-in. skillet over medium low heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are nearly set, sprinkle vegetable mixture over one side. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.

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