-
Prep Time10 minutes excluding making the chili
-
Cook Time10 minutes or less
-
Serving1
-
View
This is not the skinny omelet that I call the Wallis Simpson omelet on this web site. This is a thick, creamy, tender eggy omelet with ooey-gooey cheese and chili on top. You could add diced scallions or chives and sour cream, or even salsa to this dish. Just remember, it’s a skillet full of softly cooked eggs with chili and cheese and it’s not supposed to look perfect and it doesn’t have to be beautiful. Keep the heat beneath the skillet low enough to just barely cook the eggs, and keep adjusting the heat if necessary. Remember the eggs will continue to cook when you take them off the heat. This is so easy and sooooo good! One of these big omelets could serve two people… or one person who is really stressed out on a week night and wants something good and homey that won’t take too long to prepare. Serve it with buttered toast and relax.
Ingredients
Chili Cheese Omelet
Directions
I used four eggs to make the omelet batter, but when I poured it into the 6 inch pan, I didn't use all the batter. I probably used 3 1/2 eggs for this dish! But you'll have to break four! And you will need to warm up your chili before you ladle it onto the omelet.
Melt butter in 6 inch non-stick skillet over medium high heat.
While the butter is melting, break four eggs into a bowl. Then add the cream, a pour that will take One-Mississippi to pour, about 1/2 cup. Whisk vigorously until you almost have a batterlike consistency.
When the butter is sizzling in the pan, pour in the eggs and start moving them around in the pan with a rubber spatula. Tilt the pan and let the eggs run to one side, and then the other so that you wind up with a thick pancake of egg. Season the omelet with salt and pepper when it is a cohesive thick flat undercooked pancake of egg.
When the omelet is still quite wet on top add the shredded cheese.
You'll probably need to turn down the heat about this time and add the warm chili.
Take the pan off the heat before the eggs are cooked through, and let the cheese melt for a minute.
Run your spatula around the edges of the pan and loosen the omelet. Then, pour it onto a plate. If it rolls out beautifully, fine. If it kind of crumples onto itself like an accordian, that's fine too. It's beautiful no matter what. And then you can scatter some more cheese over the top and pour some more chili over the top too. SERVE IMMEDIATELY.
Leave a Review