Chili Omelet

A spicy omelet recipe found in
“The Quick & Easy Armour Cookbook” published by
Benjamin Company/Rutledge Book in 1980

Chili Omelet

Why not give you day a real kickstart with a spicy omelet for breakfast. Nothing gets the system up and running like chilli with the morning tea – Ted

1 tablespoon butter or margarine
3 eggs, beaten
1 tablespoon milk
1/2 teaspoon salt
Dash of pepper
1/4 cup Armour Star Chili-No Beans * or similar
1/4 cup (1 oz.) shredded American cheese or Cheddar
Chopped parsley

Makes 1 omelet


Melt butter or margarine in 6-inch fry pan over medium heat. Combine eggs, milk and seasonings; pour into fry pan. Reduce heat. As mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When mixture is almost set, spoon chili over top; sprinkle with cheese. Fold in half. Garnish with parsley.

* One can chili yields 8 omelets.