Chili Cheese Omelet

The best breakfast I've had (at least in a long time) is the Chili Cheese Omelet from Original Pancake House. Just thinking about it, I can taste it. It's a baked omelet, super puffy and nicely spicy from the chili. Instead of paying $9+ for an omelet, I wanted to try to repeat it immediately, but wasn't sure where to begin. So when I was at Barnes & Noble the other day, paging through Semi-Homemade Meals 2 from Sandra Lee, and found a chili cheese omelet recipe, I figured I would give it a go. It isn't exactly what I was looking for, but it did taste pretty good. And at least I only dropped one omelet in the sink...and at least it wasn't on the floor.

Because Sandra Lee did it, I also used canned Hormel Chili (I used the turkey variety) with beans. I don't have sausage or chives, so I used bacon and green onions. And instead of mexican cheese blend, I used the colby-jack I had on hand. I think I will leave out the bacon and green onions next time. I didn't find the need. And I will work on making chili that would go good with my omelet instead of using canned.

Over medium heat, melt a tab of butter. Whisk together 2 eggs, reduce heat to medium-low and cook just until set, pulling up the edges of the eggs to let the inside run out and get cooked. I like my eggs fully cooked, so I flipped the whole thing. Right into the sink. On the 2nd try, I just used a spatula, and while it wasn't perfect, I got the eggs cooked. Top half of the omelet with 1/4 C chili and 1/4 C grated cheese. Fold other half on top and slide onto a plate. Top with some more chili and cheese, and a dollop of sour cream. Which I just realized I forgot. I guess I have to try again tomorrow. I'll be adding some red pepper flakes too.