Sometimes you just don’t have a lot of time or things in the fridge to make dinner with. Omelettes are typically thought of breakfast fare but my family loves to eat them for dinner with toast or some roasted potatoes, and you can vary the fillings to each person’s taste. This one is a bit unusual with green chilis, cilantro, and feta-but it’s really quite delicious!I topped it with a seeded diced tomato to carry on the Mexican feel a little more.
Green Chili Omelettes
Adapted from Canadian LIving April 2011
1 can chopped green chiles, drained
½ cup crumbled feta cheese
⅓ cup chopped cilantro
2 green onions, finely sliced
2 tomatoes, seeded and diced
4 tsp butter
Melt about 1 tsp of butter in an 8 inch non stick skillet over medium heat. Crack 2 eggs in a bowl and add a few tsps of water, then beat lightly. Pour into the pan. Swirl the eggs around to coat the bottom of the pan, lifting up to let the runny bits of egg to flow underneath.
Tip: if you don’t have an 8 inch skillet like me, you can use a non stick griddle. My omelettes have more of a square shape because I pour the eggs onto the pan, and then push the runny egg into more of a square/rectangular shape, making a few small holes here and there to let the runny bits flow under and cook.
Cook until the egg mixture is just set, about 2-3 minutes. Sprinkle in ¼ of each of the chili, feta, cilantro, and green onion into the center of the omelette. Flip half of the eggs over top, then slide the whole thing onto a plate. Garnish with more feta, green onion, and some tomato, if you like.
Repeat with the rest of your ingredients. When finished, you should have four omelettes!