Chili cheese omelet

Melt about a teaspoon and a half of butter in a non-stick pan over medium heat until it bubbles.

Quickly beat three eggs with a little salt and pepper and pour in; let them start to set.

With a spatula, pull set egg away from the side and let unset egg run behind it, working round on gentle heat until evenly set across the bottom.

Warm the canned no-bean chili on another burner, just warm, not piping hot.

Spread the chili over half the omelet, top with American cheese, and fold the other half over.

Flip and cook about 30 seconds on the other side, then slide onto a plate.

Top with crispy fried onions (or green onions or parsley).