This spicy chili omelet is a simple and tasty breakfast you can make without much fuss. Itโs full of flavor, has a nice kick, and makes a great start to the day.
Ingredients: 7 | Prep Time: 10 minutes | Cook Time: 12 minutes | Servings: 1 | Difficulty: Easy
Todayโs chili omelet is a quick and flavorful breakfast idea. Soft eggs, melted cheese, and spicy chili make a delicious combination - even on a busy morning.
Try more delicious egg breakfast recipes: Scrambled Eggs on Toast, Baked Beans with Eggs, or Mushroom Toast with Poached Egg.
Jump to recipe
Best pan size for making omelets
Use an 8-inch/20 cm nonstick frying pan to cook a 2-egg omelet for one person. For a 4-egg omelet that serves two, a larger 10โ12 inch/ 25โ30 cm nonstick skillet works best - just slice it in half to serve.
Recipe ingredients
Eggs: You will need two per person.
Chili: I used a green chili that was medium hot. You can use any fresh chili you like, but be aware of its heat level and use it accordingly. If you donโt have fresh chili, you can use red pepper flakes (also called red chili flakes) to taste.
Onion: Use whatever you have on hand - white or red onion, shallot, or green onions. Youโll only need a small amount, about 2 tablespoons, finely chopped.
Tomatoes: I had two very small ones. You can use about ยฝ of a medium tomato, or about 4 cherry tomatoes. Check out the Poached Egg and Tomatoes on Toast.
Cheese: I used about 2 tablespoons of grated Gouda. You can also use cheddar, mozzarella, Emmental, or even a bit of feta. Just choose a cheese that melts well - unless you like it a bit crumbly, like feta.
See the recipe card for full information on ingredients and quantities.
Variations
You can easily change up this omelet:
- Add herbs like parsley, chives, or cilantro.
- Mix in other vegetables like spinach, mushrooms, or bell pepper. Try the Asparagus and Eggs Breakfast, too.
- Add cooked bacon, ham, or leftover chicken if you want more protein.
How to make chili omelet with cheese?
Step #1: Melt 1 teaspoon butter and sautรฉ the onion and chili until soft (about 5 minutes).
Step #2: Add the tomatoes and cook for about 2 minutes. Stir in the seasoning.
Step #3: Whisk the eggs in a bowl and add the cooked onions and chilies.
Step #4: Heat the remaining butter in the pan. Add the egg mixture and let it cook undisturbed for about 1 minute until the bottom starts to set.
Step #5: Then gently lift the edges with a spatula or wooden spoon and tilt the pan slightly so the uncooked egg flows underneath. Repeat this around the edges until most of the egg is set, but the top is still a little soft.
Step #6: Once the egg is mostly set but still slightly soft on top, use a spatula to gently fold one half of the omelet over the other. Let it cook for a few more seconds, then slide it onto a plate and serve.
Storage
This chili omelet is best served hot, but leftovers can be kept in the fridge for up to 1 day and reheated gently in a pan.
Spicy Chili Omelet
Equipment
- Nonstick skillet Note 1
- Bowl
Ingredients
- 2 teaspoons butter divided
- ยฝ small onion about 2 tablespoons, finely chopped, Note 2
- 1 green chili Note 3
- 2 very small tomatoes
- ยผ teaspoon cumin optional, Note 4
- ยผ teaspoon fine sea salt
- โ teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons grated cheese Gouda, Cheddar, or another you like
Instructions
- Chop: Finely chop the onion and the green chili. Finely chop the tomatoes, but keep them separated from the rest.ยฝ small onion + 1 green chili + 2 very small tomatoes
- Sautรฉ: Melt 1 teaspoon of butter in the pan and sautรฉ the onion and chili for about 5 minutes, until soft. Add the chopped tomatoes and cook for another 2 minutes. Stir in salt, pepper, cumin, or any other seasoning you're using.ยผ teaspoon cumin + ยผ teaspoon fine sea salt + โ teaspoon ground black pepper
- Combine omelet ingredients: In a bowl, whisk the eggs and mix in the cooked onion and chili mixture and the grated cheese.2 large eggs + 2 tablespoons grated cheese
- Make the omelet: Heat the remaining 1 teaspoon of butter in the pan. Pour in the egg mixture and let it cook undisturbed for about 1 minute, until the bottom starts to set. Gently lift the edges with a spatula or wooden spoon and tilt the pan so the uncooked egg runs underneath. Continue until most of the egg is set, but the top is still a little soft.
- Fold the omelet: Fold one half of the omelet over the other, cook for a few more seconds, then slide it onto a plate and serve right away. Sprinkle it with parsley, basil, or other fresh herbs if desired.
Notes
- Pan size: Use an 8-inch (20 cm) nonstick skillet to make a 2-egg omelet for one person. For a larger 4-egg omelet (to serve two), use a larger skillet, about 10โ12 inches (25โ30 cm), and cut it in half to serve.
- Onion: You can also use a shallot, red onion, or green onions.
- Chili: I used a medium-hot green chili, but any fresh chili will work - just keep its heat level in mind and adjust the amount to suit your taste. If you donโt have fresh chili, you can use red pepper flakes (red chili flakes) instead.
- Spices: I love to use a small pinch of cumin, but you can definitely leave it out if you donโt have it. You can also replace it with a pinch of other spices or dried herbs, such as coriander, curry powder, garam masala, Cajun seasoning, Italian seasoning, thyme, oregano, basil, and so on.
Adina says
This is almost a daily affair.