leftover chili
3 whole eggs
1/4 cup cold milk
shredded cheddar cheese, (preferably a medium sharp cheddar) but any cheddar will suffice
toasted buttered, or jam bread
chopped onion, to taste

Take leftover chili out of the refrigerator and let it come to room temperature.

Mix eggs, milk and a small amount of cheddar cheese in a bowl.

Bring your omelet pan to a slightly lower then medium heat, and melt approximately 1 tablespoon of butter, or spray the pan to prevent sticking.

Warm chili while making the omelet.

When the omelet is ready to fold over add chili in amount you wish, too much filing will prevent the edges of the omelet sealing.

When the omelet is about 1 minute from being cooked, and is already folded add more cheddar to your taste. Melt cheese.

Omelet should be served with toast, with any topping that pleases your tongue.

Remove omelet to a large plate, and enjoy!

Submitted by: Terry & Cheryl Engel, Crivitz, WI