I love omelets and I love chili so why not make a cheesy, spicy, protein-packed breakfast with the two? This is my take on huevos rancheros, but with a twist. The left over chili from earlier this week was the filler of this omelet. And like I mentioned in a previous post, I like egg white only omelets, but if you want the yolks, try to cut back and use one yolk to every two whites. In this omelet, you're getting protein from the eggs, the beans and the soy crumbles in the chili, and even a little bit of protein in the cheese too. This is a perfect way to fuel up for a busy day and will definitely hold you over until lunch time. If you have tortillas, you could scramble the egg whites add the cheese and chili and make a delicious breakfast burrito... mmm burritos! Huevos con Chili Omelet (serves 1)
Ingredients:
2 egg whites
1 tbsp low fat shredded cheddar cheese (Cabot is a local cheese found in nearly every grocery store!)
1/2 cup "meaty" chili
cooking spray
Spray a small frying pan with a little cooking spray and set to medium heat. Once pan gets hot, add the egg whites. As the egg whites cook, start to pull the egg away from the sides of the pan with a spatula, and let the clear white run underneath. This will give you a thicker omelet. Once the egg is almost cooked, the liquid whites will pool in the middle of the egg. Try to get your spatula all the way under the egg and flip... this comes with practice. Once the egg is opaque, add the cheese. Before you add the chili, microwave it for about 30 seconds. Add the chili and fold the egg over. cook for about a minute or so on each side and you're done!
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