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Ingredients
- 1 to 2 tablespoons butter, melted
- 3 eggs, beaten lightly
- 2 roasted chiles, skin, ribs and seeds removed
- 2 tablespoons sour cream, preferably room temperature
- 1 teaspoon chopped chives, for garnish
Method
- Beat the eggs lightly, pour over two tablespoons of hot, but not browned, melted butter in a non-stick pan.
- Move the cooked egg at the edges to the center of the pan, working counterclockwise.
- When most of the egg is congealed and almost cooked, flip the omelette to finish the raw side, top with filling, and roll onto a warm plate.
- Serve with hash browns or black beans and salsa fresca.
- Variations:
- Omelettes are a cooks playground.
- Let inspiration guide.
- Some of our favorites:
- - Spinach, Bacon, and Gruyere
- - Asparagus and Shaved Parmesan
- - Mushroom, Ham, and Swiss
- - Avocado, Bacon, and Cheddar
