Chili Omelet

• 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

1. Cut the sausage into 1/4-inch chunks.
2. In a medium skillet over medium-low heat, brown the sausages.
3. When brown, add the chili and heat through, about 5 minutes.
4. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
5. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
6. Beat the eggs with half the chives and pour into the pan.
7. Cook until the egg forms a solid yellow circle.
8. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup.
9. Add a layer of cheese, reserving 1/4 cup.
10. Fold the omelet and top with the remaining chili and cheese.
11. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.

sausage links, vegetarian chili with, shredded cheese, unsalted butter, eggs, chives, sour cream

Taken from www.foodnetwork.com/recipes/sandra-lee/chili-omelet-recipe.html (may not work)