Ingredients for Solo Green Chili Cheese Omelette
- Eggs
- Jalapeno Peppers
- Cheddar Cheese
- 1 tablespoon butter
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How to Make Solo Green Chili Cheese Omelette
- Crack 2 large eggs into a bowl and whisk lightly until the yolks are broken up but the mixture remains slightly chunky.
- Add 1-2 tablespoons of finely chopped jalapeño pepper (or 1-2 tablespoons of your favorite green salsa) and whisk for another 30 seconds.
- Melt 1 tablespoon of butter in a non-stick 8-inch frying pan over medium heat. Swirl to coat the bottom evenly.
- Pour the egg mixture into the hot pan. Let it cook undisturbed for about 30 seconds. Then, gently lift the edges with a spatula to allow uncooked egg to flow underneath. Once the edges are set but the center is still slightly wet, evenly sprinkle 1/4 cup of shredded cheddar cheese (or your preferred cheese) over the eggs.
- Remove the pan from the heat. Using a spatula, gently lift one half of the omelette and tilt the pan to fold the other half over the cheese filling.
- Let the folded omelette sit for 30 seconds to allow the cheese to melt completely. Slide onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
91g
Carbs
0g
