Nothing gets me more in the mood for some good old-fashioned chili than a brisk and bitterly-cold winter season.
All of this
snow slush on the ground has made me cold, dirtied my shoes with a white layer of salt, and has caused my once ten-minute drive to work, a 20+ minute commute. All I need in instances like these is a BIG hug and some consoling, but since my boyfriend lives 350 miles away, the next best thing that I can get my hands on is food. Let’s just be honest – we all know food is the next go-to.
I found myself pleased by a good bowl of chili that did exactly what I expected it to do: warm the soul, warm the heart, & fill the tummy!
Last week, I made a slightly modified batch of Laura’s Barbeque Chili with Corn. For the modification, I used 99% lean ground turkey and a can of Maple & Brown Sugar flavored baked beans. The recipe came out fantastic. It was super hearty and had a nice spicy kick from the chili powder and fire roasted tomatoes. I made an 8-person batch in less than thirty minutes, and for once, my cooking station wasn’t a complete mess. I really dislike the cleanup of cooking so this worked out to be a win-win situation.
Below is a VERY small sample of what I had leftover of this delicious chili…..
This little bit of chili left sitting in the fridge wasn’t quite enough to eat as a full bowl of soup, and I didn’t want to waste it, so I started thinking about ways that I could use this healthy turkey chili to create a delicious and totally unique meal.
I had just gotten home from the gym and was my body was feeling this whole “get me protein thing.” Before I knew it, a carton of egg beaters, some feta cheese, and this small bit of chili found it’s way on my counter. A healthy, turkey chili omelette. Filled with melty cheese and topped with hot sauce. DONE. I’ve seen every sort of omelette combination possible, from adding in gyros to canned peaches, so an omelette filled with turkey chili didn’t seem too off the path.
There are a number of great things about this recipe, so why don’t I just go ahead and name them all?
- This omelette screams post workout recovery meal. One omelette packs about 20-25 grams of protein – You’re getting protein from the egg beaters, the chili (the meat AND the beans), and the cheese. Unfortunately for us, hot sauce doesn’t contain any protein; but if it did, that’d just be added gravy.
- If you decide to make some chili, just to try out this tasty omelette, you get two meals in one. Actually, you probably get closer to 3 meals in one because this chili recipe makes a giving amount
- With the Superbowl game just this past Sunday, there might still be some chili leftovers to use for this recipe – saving you 50% of the battle
- As chili sits, the flavors intensity – meaning you can make the chili the night before, and have the omelette for breakfast the next morning! Leftover Chili = Even More Flavor!
- You can customize your recipe – If you’d prefer to add cheddar cheese into the omelette, go for it. Want to add green onions or some red peppers? Be my guest… what you want is entirely up to you!
Ingredients (for 1 serving) :
- 1/2 cup Egg Beaters (or 2 regular eggs)
- 1/2 cup Leftover Chili (heated)
- 1/8 cup crumbled feta cheese
- 1 drizzle hot sauce
- salt & pepper to taste
- Heat a large pan over medium-low heat. Spray graciously with cooking spray.
- In a small separate bowl, mix in a dash of salt & pepper to the egg beaters/eggs, and whisk until well combined.
- Slowly pour in the egg mixture so that it spreads evenly across the bottom of the heated skillet. Let the eggs cook for up to a minute or until you see the bottom start to set.
- Using a wide spatula, gently push one edge of the egg into the center of the pan. Do this while tilting the pan to allow the liquid egg on top to pour off into the bare skillet. Repeat with the other edges, until there’s no liquid left on the top of the egg.
- The eggs should now resemble a flat pancake, with no liquid remaining and the eggs cooked through.
- Spoon your chili onto one side of the egg and spread it evenly across. Sprinkle with feta cheese
- Using your spatula, gently flip the uncovered half over the half covered with chili. Turn flame to low and heat uncovered for another minute or two
- Transfer onto a separate plate and drizzle with hot sauce.