Wednesday, February 13, 2013

chile relleno omelette

We still have a nice stockpile of roasted mild green chiles, and this is our current favorite way to enjoy them! I wasn't exactly sure what to call this recipe, but it's a bit reminiscent of chile rellenos, so I'm going with it.



~makes 2 large omelettes

Ingredients:
4-5 eggs, whipped
2 roasted (mild) green chiles, cut into strips
1 Tablespoon butter for frying
A couple handfuls of grated cheese (whatever you like; monteray jack works well)
Salsa and sour cream for serving (If I have lettuce, I add a bit of that, too)


Method: 

1. In a bowl, whip the eggs with an electric mixer/whisk for a minute or two until fluffy

2. Heat butter in a pan (I use a cast iron skillet) on medium until melted and starting to bubble.

3. Add the eggs, turn the heat down a notch, and let them cook undisturbed until the edges begin to set.

4. Add the green chile strips, and when the eggs are set on the bottom, gently fold them over to form an omelette-like shape. (Or, fold and flip the whole omelette over if you're the brave sort!)

5. Top with shredded cheese.

6. Before removing from the heat, I cut the omelette in half and serve it on plates (like this). You could certainly just make half the egg mix at one time if you're less inclined to deal with a big ol' omellete at the end.

7. Garnish with a generous amount of salsa and sour cream.


note: I actually ran out of summer salsa stores some time ago, but have been making a variation using frozen tomatoes. I run them under warm water, peel the skins, dice them up, and cook them about 10 minutes until the juices are reduced. Then I add some chopped onion, jalapeno pepper, lots of minced garlic, and some parsley, and remove everything from the heat. It tastes great with breakfast eggs!

7 comments:

  1. Sounds wonderful and warming! I believe I have some roasted peppers tucked away in the freezer...

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  2. Mmmmm...looks yummy! :)
    I do a Chile Relleno egg casserole that we love to have for supper. I really like your idea of making fresh salsa with the frozen tomatoes!

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    1. Salsa this way is surprisingly good! It's a bit sweeter than normal, since the tomatoes reduce down and the flavor is more concentrated. Sure hits the spot mid-winter!

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  3. Sounds delicious. I could go for it right now in fact. Maybe I should pick your brain about tomato reserves for the winter.. My one goal for my summer garden is to provide our winter tomato needs. How much did you put away this last year? (If you don't mind me asking!)

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    1. Oh goodness, definitely not enough! ;) I should've weighed our harvest...We ate quite a bit fresh, and I made probably about 6 quarts marinara sauce and 3 quarts pizza sauce for the freezer. I had about 4 gallon-sized bags full of whole tomatoes in the freezer as well. The sauces ran out two months ago, and I'm down to my last bag of whole tomatoes. Our plants had a rough season last year, and although I planted a lot, we didn't get a lot of fruit. I'm betting the 15 or so plants that survived would've given us at least 4 times the fruit if we had our more typical weather pattern. And I think that would've been enough to get us through....

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  4. Goodness, this would be delicious! Some of my favorite flavors!

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  5. Now this looks just absolutely delicious Jaimie!Thanks for sharing your recipe...your pics are gorgeous as always x

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