Green Chile and Cheese Omelet

1. 1
   prep · ~1 min

   Beat the eggs.

   Crack eggs into a mixing bowl. Add salt and pepper. Whisk vigorously until yolks and whites are fully combined and small bubbles form on the surface — about 30 seconds.

   TIPWhisking air into the eggs now gives you a lighter, fluffier omelet.
2. 2
   fry · ~1 min

   Melt butter and pour the eggs.

   1.Place the nonstick skillet over medium heat and add butter.

   2.Swirl pan as butter melts to coat the bottom evenly.

   3.When butter stops foaming (but before it browns), pour in the beaten eggs.

   TIPMedium heat is key — too high browns the eggs, too low makes them rubbery.
3. 3
   fry · ~2 min

   Cook and set the eggs.

   1.Let the eggs cook undisturbed until the edges begin to set (about 30 seconds).

   2.Using a spatula, gently lift the cooked edges and tilt the pan so the runny egg flows underneath.

   3.Repeat around the perimeter until the top is mostly set but still slightly glossy.

   TIPThe top should look moist but not runny — it will finish cooking with the fillings.
4. 4
   assemble

   Add the fillings.

   1.Sprinkle the shredded cheddar cheese evenly over one half of the omelet.

   2.Scatter the diced green chiles on top of the cheese.

   TIPDon't overstuff — keeping fillings on one half ensures a clean fold.
5. 5
   fry · ~1 min

   Fold and finish cooking.

   1.Gently slide the spatula under the unfilled half and fold it over the filling.

   2.Reduce heat to low and let it cook for another 30 seconds until the cheese starts melting.

   3.Press down very lightly with the spatula to seal.

   TIPLow heat at the end melts the cheese thoroughly without overcooking the eggs.
6. 6
   serve

   Slide onto a plate and serve immediately.

   Tilt the skillet and use the spatula to guide the omelet onto a warm plate. Serve right away while the cheese is still stretchy and melted.

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