At one of my favorite grocery stores, they make a chile relleno casserole that is delicious. I found out it has flour so I’ve been researching how to make it gluten-free at home; it wasn’t too hard. Well I just didn’t feel like making a full-on casserole so I opted for a puffy omelet instead.
I took a couple of quick pics and decided to share them with you, my loyal readers. Sometimes the simplest things in life can be the best. I hope you try it and enjoy it!
Green Chile and Cheese Omelet
Beat 2 eggs, 1 tablespoon of milk, and salt and pepper to taste. Heat a non-stick heat-proof pan (something that can go into the oven) to medium with 1 teaspoon of butter or oil. Add eggs. Slide a spatula under the edges and tilt pan so that the liquid egg goes under. When there is no more liquid, turn off heat and turn on the broiler.
After about 2-3 minutes, the top should look dry. Add 1 whole green chile (from a can), patted dry with a paper towel, cut into strips. Top with about 1 tablespoon of shredded cheddar cheese. Place under the broiler for about 2-3 minutes.
Carefully remove the pan from the oven when it’s puffy and brown. The sides will pull away from the pan. Don’t forget to use a pot holder for the handle; it will be hot!
Slide off plate and fold over in half. Dig in and enjoy.
Note: this is the basic process for an omelet. You can use any filling.
– Posted using BlogPress from my iPhone (how cool is that?!).
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