Chile Relleno Omelet
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 2 tablespoons butter
- 1 jalapeno pepper, canned (or roasted and peeled fresh)
- 1 slice monterey jack cheese, 1/4 inch thick, the length of the pepper
- 1 tablespoon water
- 3 eggs
- 1⁄8 teaspoon oregano
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon cumin
- salt & freshly ground black pepper
directions
- In a small nonstick skillet or omelet pan, heat butter until sizzling over moderately low heat.
- Meanwhile slit the pepper lengthwise and lay flat, remove seeds if less heat is desired; lay pepper on top of cheese slice; whisk water, eggs and dry seasonings together.
- Add egg mixture to the sizzling butter and turn heat up to medium-high; stir the eggs with a fork for 15 seconds.
- As the eggs begin to set, smooth them with the fork while shaking the pan over the heat; place the cheese slice and pepper across the omlette, perpendicular to the pan handle and off-center (closer to the handle).
- Grab the pan handle from underneath, hold the serving plate next to the front of the pan (opposite the handle) and slide the first half of the omelet onto the plate, folding the second half over it by tilting the omelet pan up and over.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.