Green Chile Omelet

August 7, 2006

Green Chile Omelet

Green chile, cheese and eggs have a natural affinity. Goat cheese isn’t just a stylish conceit either here or in the taco recipe above: it was once a very common cheese, for goat thrives more cheaply and easily than does a cow.

2 roasted green chiles, skinned, seeded, and cut into strips
Fresh goat cheese
2 eggs
Salt and pepper
1 tablespoon butter

Season the eggs with salt and pepper and whisk them in a bowl with a fork. Melt the butter in a 7-inch nonstick skillet, then wait a good 5 seconds after its foaming has stopped. Swirl the slightly browned butter around to coat the pan, then add the eggs. Let them sit over high heat for 10 seconds to begin to cook, then swirl. When the eggs are set but still soft on top, add the chile and some crumbled goat cheese. Fold omelet over and roll or slide off onto plate.

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