An Inspired Cook

It’s green chile season here in New Mexico. You may even see NM green chile roasting events near you in your state. NM green chile can be found in the grocery stores and at the farm stands around town. The roasters are fired up and the aroma of roasted chile is in the air. I recently made an omelette filled with green chile, cheese and sprinkled with bacon. The best omelettes are cooked low and slow so that they don’t become rubbery or have that brown crust. They should be light and fluffy with a bright color. It takes time and patience but it is worth it when you take that first bite.

Over medium low heat melt 1/2 tablespoon of butter in a non-stick 8 inch pan.

When the butter has melted, swirl it around the pan.

Whisk 2 eggs and pour them into the pan. Allow them to set around the edges, then gently pull the edges in with a spatula. This allows the uncooked egg to spill over into the area you just created.

As the egg cooks the top will continue to cook but you can use your spatula to pull the egg up and tip the pan so that more uncooked egg will spill into that area.

You can see that there is no more egg that will spill over the sides. It’s still needs a few more minutes until the top if fully cooked. Keep the burner on the low side so that it doesn’t overcook on the bottom.

When the eggs are set and cooked throughout, it’s time to add the fillings. Add some grated Monterey Jack or other melting cheese to your omelette.

Spread as much roasted green chile as you like. We added a couple of heaping tablespoons over our omelette.

And some bacon bits. This is 1 1/2 slices of cooked bacon and cut into small pieces.

Gently fold it over. When the cheese is melted you know it’s ready.

Sprinkle with some red chile salt and serve with breakfast potatoes.

Green Chile, Cheese and Bacon Omelette

2 Eggs per person, whisked
1/2 tablespoons Butter for each omelette
Monterey Jack Cheese, grated
Roasted NM Green Chile, peeled, seeded and chopped
Cooked Bacon Bits, approximately 1 1/2 strips per omelette
Sea Salt, Red Chile Salt or Green Chile Salt

For each omelette, heat an 8 inch non-stick skillet over medium low heat. Melt 1/2 tablespoon of butter in the pan. Swirl it around as it melts to coat the entire bottom portion of the pan. Pour in the whisked eggs. When they appear to set around the edges, use a spatula to pull the eggs inward allowing the uncooked egg portion to spill into the area that you just created. Do this along the sides, top and bottom. As the eggs continue to cook, try to pull the eggs in and tip the pan so that the uncooked egg can fill that space. Allow the eggs to cook low and slow until the top of the eggs have completely cooked.

Begin adding your toppings, starting with the grated cheese. Place along one half of the egg, add the green chile and bacon bits, then gently fold the other side over the toppings. Allow to cook until the cheese has melted and toppings are warm. Transfer to a plate and serve with warm breakfast potatoes.

Red Chile Salt
2 parts Sea Salt
1 part NM Red Chile, ground
1 part Guajillo Chile, ground

Mix together and store in a spice jar with a lid.

Green Chile Salt
1 part Sea Salt
1 part Green Chile Powder, can be mild, medium or hot

Mix together and store in a spice jar with a lid.