How To Make A Perfect Roasted Hatch Chile Omelet Recipe

The Best Recipes Start With The Best Ingredients

Well, that’s what I heard on those popular cable channel cooking channels anyway. Actually, I’m a regular watcher of Sunday morning cooking shows, I love gathering new techniques and ideas. I love cooking and I love creating new recipes. When I heard that my local Smart and Final was having upcoming hatch chile roastings I jumped at the opportunity to create a recipe that included roasted hatch chiles. And that’s where this Hatch Chile omelet recipe came from. I love cooking challenges (this isn’t really a challenge, but it made it fun)!

Did you know that fresh hatch chiles are only grown in the Mesilla Valley of New Mexico and are only available for a very short amount of time each year during the months of August and September. So you gotta get them fresh while they last!

Funny Fact: A Single fresh medium-sized green chile has much Vitamin C as 6 oranges!

Roasted Hatch Chile Omelet Recipe

Ingredients

2 Eggs
1/4 Cup Sharp Cheddar Cheese
1/2 Chopped Roasted Hatch Chile
2 pieces of Bacon (you can use cooked ham instead)
Salt & Pepper to taste
2 Tablespoons of real butter
A dollop of sour cream
An omelet sized skillet (so important!!) – approximately a 5 inch nonstick skillet

Directions

The secret to a perfectly cooked omelet begins with perfectly scrambled eggs. – Desiree Eaglin

To create the perfect scrambled egg you must vigorously whisk eggs in a bowl with a fork until well blended. Add 1 teaspoon of water. Whisk more. Whisk the egg mixture until smooth. Then whisk it some more. Add salt and pepper to taste (I personally prefer more salt than pepper). Whisk egg mixture some more. Think your done whisking? Whisk it again. Heat your skillet to medium heat.

Here’s a second secret: The secret to perfectly scrambled eggs is a WHOLE BUNCH of butter. Add a hefty butter pad to a warm small skillet (the more butter the better obviously). *Your skillet needs to be small, the size of your cooked omelette actually. The uncooked scrambled eggs will fill the size of the skillet you use.

Allow egg to cook until you see small bubbles and the edges look like yellow and cooked. Using a LARGE spatula flip the egg over (it’s ok if it folds or splashes, that doesn’t mean it’s ruined).

Turn skillet to low heat. Add cheese, bacon and roasted hatch chiles to one half of your egg. Fold the other side of the egg over on top of your ingredients. Allow to cook 2 minutes. Flip. Allow the other side to cook 2 minutes. Remove from skillet. Top with extra cheese, green onions, avocado slices and whatever else you can think of (like sour cream and extra cheese, but not strawberries you weirdo!).

Enjoy!

Hatch Chile Roasting

Get your hatch chile’s roasted while they’re hot-they’re only in season from August to September.

If you liked this original Funny Mom Blog recipe, you will LOVE the post I wrote: 25 Ways to Eat Eggs on Zulily!