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5 from 5 votes
Colorado Green Chile Omelet

Colorado is like the green chile capitol! They are in everything on every menu - and they are delicious. They even have events, like the Westwood Chile Festival, that celebrate the unique New Mexico varieties of chile. Sweet and tart with just a hint of heat. I decided to put together a Colorado inspired green chile omelet with green chile sauce. Are you ready??

Course: Breakfast, brunch, Main Course, main dish
Cuisine: American, Colorado
Keyword: cheddar, cheese, eggs, green chile, omelet
Servings: 4 people
Author: HelenFern
Ingredients
Sauce
  • 1 Tablespoon Olive oil
  • 2 Tablespoons minced onion
  • 1 clove garlic, crushed
  • 1 teaspoon minced raw or grilled jalapeno
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder
  • 1 Tablespoon minced, canned green chiles
  • 1 7oz can salsa verde
  • 1 Tablespoon minced cilantro
  • 1 Tablespoon sour cream
Omelet
  • 5 large eggs
  • 1 Tablespoon minced, canned green chiles
  • 1 Tablespoon minced onion
  • 1 Tablespoon milk
  • 1 Tablespoon olive oil
  • 3/4 cup grated extra sharp cheddar cheese
  • chopped cilantro for garnish
Instructions
Sauce
  1. Start with the sauce. Heat the olive oil on medium in a small sauce pan. Add the onions, garlic, jalapeño and spices. Stir constantly for about 2 minutes to let the flavors of the spices bloom. Stir in the green chiles and continue to heat another one to two minutes.

  2. Stir in the canned salsa verde and simmer for about 7 to 8 minutes. Add the cilantro and heat another 2 or 3 minutes.

  3. Remove from heat and stir in the sour cream. Set on the back of the stove to keep warm.

The Omelet
  1. Now the omelet.

    Whisk the eggs, chiles, onions and milk together until the mixture is well blended and frothy. 

  2. Heat the olive oil in an omelet pan. Tip and tilt, swirling it around until the sides are coat close to the top.

  3. Pour in the egg mixture. Cook on medium until it starts to bubble. 

  4. Gently lift and tilt the top, uncooked eggs so the move to the underside. Continue to do this until most of it has shifted. Sprinkle the cheese down the center of the egg and cover. Continue to cook for about 5 more minutes.

  5. Gently fold the omelet into thirds. If you use a small pan, they will be thick and will break easily, so go slow. 

  6. Pour some of the sauce over the top. Move to a serving platter and cut into quarters. Pour the remaining sauce over the top and serve. 

Recipe Notes

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