Best 13 Green Chili Omelet For One Recipes

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Green chili omelets are a versatile and hearty breakfast option that can be enjoyed by people of all ages. Whether you prefer your omelet loaded with cheese or packed with vegetables, there's a green chili omelet recipe out there to suit your taste. Omelets are a great way to use up leftover ingredients, making them a budget-friendly meal as well. If you're looking for a quick and easy breakfast that's also delicious and nutritious, a green chili omelet is the perfect choice. With just a few simple ingredients, you can have a tasty omelet on the table in no time.

Here are our top 13 tried and tested recipes!

GREEN CHILI OMELET



Green Chili Omelet image

Time 45m

Yield 6

Number Of Ingredients 7

10 eggs
1/2 pound each Jack and Cheddar cheese, diced
1/2 cup flour
1/2 cup melted butter or margarine
1/2 pint sour cream
4 ounces chopped chiles
1 teaspoon baking powder

Steps:

  • Beat eggs. Sift baking powder into flour. Blend flour, margarine, chiles, cheese and sour cream with eggs. Pour into 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

SOLO GREEN CHILI CHEESE OMELETTE



Solo Green Chili Cheese Omelette image

The green chili will add a little excitement to the breakfast table, and the cheese will add some dairy to the diets of those who find milk difficult to digest.

Provided by Bill Hilbrich

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 4

2 eggs
1 teaspoon diced, prepared jalapeno peppers or 1 teaspoon diced, prepared green chili salsa
1/3 cup shredded cheddar cheese
1 tablespoon butter

Steps:

  • Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
  • Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
  • Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
  • Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
  • Tip the pan towards the center of the plate and start to slide the eggs out.
  • When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
  • Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.

GREEN CHILI OMELET (FOR ONE)



Green Chili Omelet (For One) image

Delish Omelet with Jack pepper cheese, green chilies, oregano, tomatoes, sour cream, fresh cilantro, black olives and avocado slices

Provided by L DJ3309

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 13

2 eggs
2 tablespoons milk
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1 pinch black pepper
cooking spray
1 ounce low-fat monterey jack pepper cheese, shredded
2 tablespoons green chilies, chopped
2 tablespoons chopped tomatoes
2 tablespoons sour cream
1 tablespoon fresh cilantro, chopped
1 tablespoon olive, sliced
1/4 avocado, sliced

Steps:

  • In mixing bowl mix eggs, milk, oregano, salt and pepper with fork until blended.
  • Spray 8-inch non stick skillet or omelet pan. Heat over medium-high heat.
  • Pour eggs into pan. As egg cooks gently lift edges with spatula to allow uncooked eggs to run under, when some what set run spatula around edges, then right under and flip.
  • Let stand over heat a few seconds to lightly brown bottom of omelet.
  • Sprinkle with cheese and chilies.
  • Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Top with sour cream tomatoes and sprinkle with cilantro and garnish with olives and avocado.

CHORIZO, POTATO AND GREEN CHILE OMELET



Chorizo, Potato and Green Chile Omelet image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
  • 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
  • 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
  • 5. BAKE 25 min. or until center is set. Serve topped with salsa.
  • If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
  • Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

CHILI OMELET



Chili Omelet image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 1 omelet

Number Of Ingredients 7

1/2 pound breakfast sausage links
1 (15-ounce) can vegetarian chili with beans
1 (8-ounce) package 3-cheese Mexican shredded cheese
2 tablespoons unsalted butter
2 large eggs
1/4 cup chopped chives
Sour cream, for garnish

Steps:

  • Cut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, 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 with half the chives and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the sausage and 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 and the remaining chives.

DAD'S CHILI CHEESE OMELET



Dad's Chili Cheese Omelet image

This is the most requested breakfast at my house for birthdays!!! I had never heard of one until I married my hubby. So simple, yet so good!

Provided by Charmie777

Categories     Breakfast

Time 15m

Yield 3-4 omelets

Number Of Ingredients 5

1 (15 ounce) can chili with beans
3 -4 eggs, beaten well (per omelet)
1 cup shredded cheddar cheese
1/4 cup onion, diced
1 jalapeno pepper, diced (optional)

Steps:

  • In a small pan heat chili, and keep warm.
  • Make sure all your ingredients are ready before you begin.
  • Season 3-4 beaten eggs with salt and pepper.
  • Melt a small amount of butter or margarine in a small nonstick skillet.
  • Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
  • Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
  • When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
  • Gently fold omelet over to form semicircle.
  • Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
  • Repeat with ingredients and 3-4 eggs per omelette.

GREEN OMELETTE



Green Omelette image

When I made this, the original title of the recipe was Eat Your Greens Omelette. I gave one serving to my taste tester and he took one look at it and said "This is a green egg!" This is how it got its official name. There is some work involved but it is worth it in the end. For sautéing the vegetables I used olive oil, but you can use any kind of oil you like.

Provided by Studentchef

Categories     Breakfast

Time 32m

Yield 3 serving(s)

Number Of Ingredients 8

9 eggs
1/2 cup frozen spinach, torn into bite sized pieces
1/3 cup pine nuts, roughly chopped
2/3 cup gouda cheese, shredded
1/4 cup shallot, finely diced
1/2 green pepper, diced
1/2 cup broccoli floret
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
  • In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
  • Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
  • Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
  • Serve warm.

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

Steps:

  • Sprinkle chicken liberally with taco seasoning.
  • Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
  • Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
  • Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
  • Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

GREEN CHILE TORTILLA SCRAMBLE



Green Chile Tortilla Scramble image

This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.

Provided by bakerbob

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 tablespoon butter
1 corn tortilla, cut into thin strips
3 tablespoons chopped green chile peppers
2 eggs, beaten, or more as needed
3 tablespoons shredded Cheddar cheese

Steps:

  • Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g

GREEN CHILI EGGS



Green Chili Eggs image

Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.

Provided by Nancy Scoggins Keithley

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 45m

Yield 6

Number Of Ingredients 5

6 eggs
2 tablespoons milk
1 tablespoon all-purpose flour
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
  • Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
  • Bake in the preheated oven until the center is set, about 35 minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g

GREEN GODDESS OMELET



Green Goddess Omelet image

This is a simple omelet that is perfect for a light summer dinner alongside a fresh green salad. Adapted from the Chicago Sun-Times FOOD section.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

2 large eggs, at room temperature
1 dash salt
1 -2 tablespoon finely minced mixed fresh herbs (parsley, chives, dill, basil, marjoram, thyme, savory)
1 -2 teaspoon unsalted butter
1 -2 tablespoon grated sharp cheddar cheese
fresh ground black pepper

Steps:

  • Place an omelet pan over medium heat for 1 minute. While it's heating, beat the eggs in a small bowl, adding the salt and herbs.
  • Add the butter to the pan and let it melt. Tilt the pan in all directions to distribute the butter, then pour in the egg mixture, keeping the heat to medium.
  • As eggs begin to set at the edges, carefully push cooked portion toward the center of the pan with a small spatula. At the same time, tilt the pan, allowing any remaining raw egg to fill spaces.
  • As soon as the egg stops flowing, sprinkle the grated cheese onto half the omelet. The egg mixture should still be moist, as it will continue cooking when removed from the pan and you don't want it to overcook and become leathery.
  • Use the spatula to fold the omlet in half and slide or flip it onto a plate. Serve immediately, sprinkled with freshly ground pepper to taste.

Nutrition Facts : Calories 238.1, Fat 18.5, SaturatedFat 8.5, Cholesterol 448.1, Sodium 383.6, Carbohydrate 0.9, Sugar 0.8, Protein 16.1

COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

GREEN CHILE FRITTATA



Green Chile Frittata image

This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.

Provided by Melanie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 10

Number Of Ingredients 8

10 eggs, beaten
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
¼ cup melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8 g, Cholesterol 213.7 mg, Fat 14.3 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 7.4 g, Sodium 620.7 mg, Sugar 1.2 g

Tips:

  • Use fresh green chilies: Fresh green chilies provide a vibrant flavor and heat to the omelet. If you don't have fresh green chilies, you can use a teaspoon of chili powder instead.
  • Don't overcrowd the pan: When cooking the omelet, don't overcrowd the pan. This will prevent the eggs from cooking evenly. Instead, cook the omelet in batches if necessary.
  • Cook the omelet over medium heat: Cooking the omelet over medium heat will help it cook evenly and prevent it from burning.
  • Fold the omelet over: Once the omelet is cooked, fold it over in half. This will help keep the filling inside the omelet.
  • Serve the omelet with your favorite toppings: You can serve the omelet with a variety of toppings, such as salsa, guacamole, or cheese.

Conclusion:

This green chili omelet is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a quick and satisfying meal. With its vibrant flavor and heat, this omelet is sure to please everyone at the table. So next time you're looking for a tasty and satisfying breakfast or brunch option, give this green chili omelet a try!

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