Chili Omelet - cooking recipe

Ingredients

1 (15 ounce) can chili with beans or 2 cups homemade chili
1 (8 ounce) package 3-cheese shredded Mexican blend cheese
2 tablespoons unsalted butter
3 large eggs
sour cream (optional)

Preparation

Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
Cover half of the omelet with the chili mixture, reserving 1/4 cup.
Add a layer of cheese, reserving 1/4 cup.
Fold the omelet and top with the remaining chili and cheese.
Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.