This tasty omelet reminds me of a wonderful brunch I enjoyed at a little Southwestern restaurant in Greenwich Village on a cold, wintry day.
Just like that one, this quick and zesty recipe is sure to warm you up!
2 extra-large eggs
1 tablespoon water
Salt to taste
1/8 teaspoon fresh-ground black pepper
1 tablespoon butter
3 tablespoons grated mild cheddar cheese
3/4 cup mild green chile sauce, warmed
Grated mild cheddar cheese, for garnish
1. In a bowl, briefly whisk together the eggs, water, salt, and pepper, just enough to combine the yolks and whites.
2. Over high heat, warm a 7- to 8-inch omelet pan or skillet, preferably nonstick. Add the butter to the pan, swirling it to coat thoroughly the entire surface. Just when the butter begins to color, add the egg mixture and swirl it to coat the entire pan as well. Let t he pan sit directly over the heat for a few seconds, until the eggs firm in the bottom on the pan. Sprinkle the cheese over the eggs. Pull the pan sharply toward you several times, and then tilt the pan so that the front half of the omelet begins to roll over the back portion. Use spatula to help shape the eggs into a loose cylinder. Tip the omelet out onto a warm serving plate, neatening it with the spatula, if needed. Pour the chile sauce over the omelet and sprinkle it with cheese. Serve immediately.
Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995). Copyright (c) 1995 by Cheryl Alters Jamison and Bill Jamison. Reprinted by permission of Harvard Common Press.
Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).