Roasted Hatch Chiles Omelet
Smoky and cheesy, these Roasted Hatch Chile Omelets are the perfect way to celebrate this sought after pepper!
Servings: 1 omelet
Ingredients
2 TBSP ribboned baby spinach
- 2 large eggs look for pasture-raised eggs
- 1/2 TBSP butter
- 1/2 cup chopped roasted Hatch chiles
- Sea salt + cracked pepper, to taste
- 2 cherry tomatoes, sliced
- 2 TBSP shredded cheddar or Mexican blend cheese
- 2 TBSP ribboned baby spinach
Instructions
- Prep your ingredients: chop your veggies, shred your cheese, etc. Because eggs cook fast, you want everything ready to go!
- With a small whisk or fork, beat two eggs in a small bowl. Heat a small nonstick skillet over medium-high heat. When it's hot, pop the butter into the pan and bring the heat to medium-low. Tilt the pan to spread the butter over the bottom of the pan as it melts.
- Pour the beaten eggs into the pan and tilt/swirl the pan once again to cover the entire bottom of the pan with the eggs; season them with a pinch of salt and pepper.
- When the edges of the eggs start to solidify and fold upward, carefully slide a spatula around the edges to lift them ever so slightly to release them from the pan.
- Sprinkle the cheese over one side of the omelet, then the spinach, tomatoes, and hatch chiles.
- With the spatula, carefully fold the other side of the omelet over the veggies and cheese. Press on it lightly to secure and let it cook for another 30 seconds to a minute. Finally, guide the omelet onto a plate with your spatula.
- Let it cook for another 30 seconds to a minute, then slowly and carefully slide the omelet onto a plate. Garnish with salsa, hot sauce, and chopped fresh parsley!