Monday’s Bread Bowl: Chili –N- Cheese Omelet Sliders

A small and spicy morning groove

You need a well-preheated pan to make these small but overstuffed omelets. Here’s the recipe:

What you will need:

1 cast-iron skillet

Non-stick cooking spray

1 serving plate

1 medium-sized bowl

1 metal spatula

1 cup left-over chili

1 cup cheddar cheese, shredded

¼ cup green onion, thinly sliced

4 whole eggs, beaten

¼ cup milk   

Pinch of salt and pepper to taste

Cooking and Directions:

Heat skillet on medium-high heat for 3 to 5 minutes.  Generously grease bottom of pan with Non-stick cooking spray.  Make sure pan is HOT!  Pour out a small sphere (3 to 4 inches in diameter) of beaten egg mixture.  Let egg cook through as much as possible.  This forms the omelet’s wrap.  

Spoon and spread 1 to 2 tablespoons of leftover chili on one half of egg circle.  Sprinkle cheddar cheese and green onion over chili.  Next, take metal spatula and lift and fold omelet’s clean side as shown.  Firmly press down egg flap for 10 - 15 seconds to secure omelet’s shape.  Repeat process to make more mini-omelets.  Serve immediately.