Solo Green Chili Cheese Omelette
"The green chili will add a little excitement to the breakfast table, and the cheese will add some dairy to the diets of those who find milk difficult to digest."
photo by Bill Hilbrich
- Ready In:
- 7mins
- Ingredients:
- 4
- Serves:
-
1
ingredients
- 2 eggs
- 1 teaspoon diced, prepared jalapeno peppers or 1 teaspoon diced, prepared green chili salsa
- 1⁄3 cup shredded cheddar cheese
- 1 tablespoon butter
directions
- Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
- Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
- Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
- Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
- Tip the pan towards the center of the plate and start to slide the eggs out.
- When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
- Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.
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Reviews
-
We loved this dish!! The green chiles and cheese were wonderful together. I used fresh green chiles, peeled and roasted, and it really kicked this up a notch. Use canned chiles if you dont like hot, because canned chiles are usually mild and you get just the flavor not the heat. Thanks for posting this dish. -
It seems that breakfast is the only meal I am eating lately, so I tried this omelette and was pleasantly surprised. I did use green salsa, as that is what I had on hand and used a mexican blend of cheese. Very nice, and will make this again.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
