Chili Omelet

Preparation:  5 min. Cooking: 5 min. Total: 10 min.
Recipe photo
  • 1 Lb canned chili beans
  • 6 eggs
  • 1 1/2 Tbsp water
  • 2 tsp unsalted butter
  • 1 Cup fat-free cheddar cheese , shredded
  • 4 slice whole wheat bread , toasted
Heat chili in a saucepan over medium heat, stirring occasionally. Whisk eggs and water in a bowl. Season with salt and pepper to taste. Melt butter in a heavy nonstick pan over medium high heat. Stir in eggs. Cook eggs 1-2 minutes, using a spatula to gather edges of eggs in towards center of omelet. When eggs are set but still moist, spoon half the chili and half the cheese down the center. Fold in sides of omelet to enclose filling. Divide omelet into portions and serve over toast with remaining chili and cheese.
Calories
360 Cal
Fat
15 g
Carbs
28 g
Protein
29 g
Fiber
3 g
Sugar
10 g
Cholesterol
330 mg
Sodium
1300 mg


Nutrients

Fiber     3 g
Fat     15 g
Sugar     10 g
Carbs     28 g
Protein     29 g
Calories     360 Cal

Fats

Fat, Poly     2.8 g
Fat, Mono     5.3 g
Fat, Sat     5.2 g
Fat, Trans     0.6 g
Fat, Percent     38 %

Vitamins

Vitamin, K     6 mcg     5 %
Vitamin, A     1400 IU     46 %
Vitamin, B12     1.4 mcg     56 %
Niacin     1.9 mg     12 %
Riboflavin     0.7 mg     56 %
Vitamin, C     0.2 mg     0.3 %
Vitamin, D     31 IU     5.2 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     1.4 mg     9.1 %
Panto, Acid     1.1 mg     21 %
Choline     190 mg     35 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     510 mcg     51 %
Phosphorus     790 mg     110 %
Magnesium     64 mg     15 %
Copper     0.1 mcg     16 %
Fluoride     8.4 mcg     210 %
Zinc     3.6 mg     33 %
Cholesterol     330 mg     1.2 %
Sodium     1300 mg     87 %
Selenium     46 mcg     84 %
Manganese     0.9 mg     12 %
Potassium     390 mg     8.2 %
Iron     2.3 mg     29 %