Gary’s favorite was a roasted green chile and sour cream omelette, so it showed up on the menu a lot, and thus became “a Garland classic.” We roast our chiles in advance, usually red and green Anaheims, sometimes mixing in some poblanos, which are a bit hotter. Roast close to the flame until the skins are evenly blackend. Set aside to cool before removing skin, ribs, and seeds, then slice lenghwise into strips. If fresh chiles are not available, canned whole chiles can be similarly roasted to bring out their flavor. Since they are already skinned, take care not to blacken them. We like our omelettes fluffy and just cooked through, no brown edges or crusts. Technique is the critical element.
NotesA heavy non-stick pan is critical, and the proportion of eggs to the size of the pan will definitely effect the outcome-usually two or three eggs to an eight-inch pan is about right.
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationdiabetic, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, herby, hot & spicy, savory, spiced
- 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
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.
Omelettes are a cook’s playground. Let inspiration guide. Some of our favorites:
- Spinach, Bacon, and Gruyere
- Asparagus and Shaved Parmesan
- Mushroom, Ham, and Swiss
- Avocado, Bacon, and Cheddar
2006 Amanda N. Stine and Mary L. Garland