Green Chile and Cheese Omelet

1. 1

   Step 1

   • a.Prepare the Filling
   • b.Melt 1 tbsp of butter in a small skillet over medium heat.
   • c.Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • d.Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
   • e.Add the diced green chiles and 1/4 tsp of salt. Cook for 2 minutes until everything is heated through. Remove from heat and set aside.
2. 2

   Step 2

   • a.Whisk the Eggs
   • b.In a medium bowl, crack the eggs. Add the milk, the remaining 1/2 tsp of salt, and the black pepper.
   • c.Whisk vigorously for about 1-2 minutes until the mixture is pale yellow, completely uniform, and slightly frothy. This incorporates air for a fluffier omelet.
3. 3

   Step 3

   • a.Cook the Omelets (One at a time)
   • b.Heat an 8-inch non-stick skillet over medium-low heat. Add 1/2 tbsp of the remaining butter and swirl to coat the pan.
   • c.Pour 1/4 of the egg mixture (about 1/2 cup) into the hot skillet. Let it cook undisturbed for 2-3 minutes, until the edges begin to set.
   • d.Using a spatula, gently push the cooked edges toward the center and tilt the pan, allowing the uncooked egg to flow to the edges.
   • e.Continue this process for about 1-2 minutes until the top of the omelet is mostly set but still slightly moist.
   • f.Sprinkle 1/4 of the green chile filling and 1/4 of the shredded cheese over one half of the omelet.
   • g.Cook for another minute, or until the cheese is melted.
   • h.Carefully fold the empty half of the omelet over the filled half. Slide it onto a plate.
   • i.Repeat the process with the remaining butter, egg mixture, filling, and cheese to make three more omelets.
4. 4

   Step 4

   • a.Serve Immediately
   • b.Serve the omelets while they are hot and the cheese is gooey. Garnish with fresh cilantro, a dollop of sour cream, or your favorite salsa, if desired.

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