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There is a little restaurant in Newport Beach, California, right at the bottom of the Newport Pier that serves up one of the meanest breakfasts that can be found. Charlie’s Chili, a Newport Beach landmark, serves breakfast all day to local surfers and tourist alike.

We don’t have a Charlie’s Chili here in Colorado but I do have a killer chili recipe which I made the other night, so I decided to treat my husband to the omelet that made Charlie’s famous, a chili cheese omelet.

Using 2 eggs and 2 tablespoons of milk whisked together for the egg mixture, I slowly cooked a thin omelet on one side. I then layered about a heaping 1/4 cup of heated chili on one half of the omelet, sprinkled the chili with grated colby jack cheese, fresh chopped cilantro and a few sliced scallions.

I then folded the omelet in half and slid it onto a plate, garnishing it with a bit more cheese, cilantro, scallions, sliced avocado, a dollop of sour cream and a sprinkle of smokey paprika.

All that was missing was the salty breeze and the sound of the crashing waves.

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