Chili omelet

Chili omelet

20 minutes

Number of servings: 2

Per Serving 524 calories

Fat 52 g

Carbs 7 g

Protein 9 g



  1. 2 eggs well beaten, or 2 servings of Mountain House scrambled eggs with ham and bell peppers, or 2 servings of Mountain house Mountain House uncooked eggs, or 2 servings of any other powdered eggs or egg substitute product you can get.
  2. 1/4 cup milk, if you use powdered milk mix it a little thicker than usual.
  3. 1 serving of Mountain House Chili Mac with beef, or any MRE that has "chili" in its name, or any other dehydrated or freeze dried product that is mostly chili.
  4. 1/2 cup butter, or whatever oil you can get.


  • Clean the fireplace, open a window, remove the grate, you will need a level place to work.
  • Build a fire and let it burn down to the hot coals.
  • Use a big cast iron frying pan and put it right on top of the hot coals, if you don't have a big cast iron fireplace use the lid of the Dutch oven as a griddle. Put the legs down.
  • Whip the eggs with a wire whip, or whatever tool you can get, get it as frothy as you can.
  • Use a pad of butter to test the temperature, when the butter sizzles it is hot enough.
  • Mix the whipped eggs and milk.
  • Use a lot of butter, when it is sizzling pour in the egg milk mixture.
  • Leave it alone and let it fry for about 2 minutes or more until the egg get hard.
  • Mix the chili product according the directions.
  • Put on the hard cooked eggs and fold it over.
  • Let it cook for another minute or so.
  • Serve.

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