Chili Omelet Name: Jennifer Miller Base: Andrews AFB Recipe: INGREDIENTS Nutrition SERVINGS 1 UNITS US 1 (15 ounce) can chili with beans or 2 cups homemade chili 1 (8 ounce) package3-cheese shredded Mexican blend cheese 2 tablespoons unsalted butter 3 large eggs sour cream (optional) DIRECTIONS Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.