Green Chiles & Cheddar Omelet

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Made with frozen hash browns, it makes a quick meal for week day dinners"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (303.2 g)
  • Calories 421.3
  • Total Fat - 27.6 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 463 mg
  • Sodium - 780.9 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 3 g
  • Sugars - 4.8 g
  • Protein - 24.7 g
  • Calcium - 347.2 mg
  • Iron - 3.3 mg
  • Vitamin C - 165.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat 1 tablespoon butter in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate.

Step 2

Combine eggs and hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

Step 3

Set a rack about 4 inches from the heat source; preheat the broiler.

Step 4

Brush the pan with the remaining butter; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Step 5

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Hot, Spicy & delicious - just right for me. I cut the recipe back to 2 eggs used 1/2 teaspoon Frank's Hot Sauce and a generous 1/2 tin (4 1/4 oz) jalapeno slices. This goes right in there with my favorite omelets!

(14 Feb 2016)