Omelettes are Awesome

One Sunday morning recently, I decided to make Omelettes for breakfast. It had been a while since I’ve made Omelettes for the whole family. While I do make an Omelette for myself often, Omelettes really aren’t a family-style sit down together breakfast.

Omelettes need constant attention to keep from becoming over-cooked. I have made Omelettes and held them in a warm oven until all the Omelettes have been made. That does work fine, but in my humble opinion, something seems to happen to an Omelette if it’s held in the oven too long. But every now and again, we’ll skip the sitting down together option, and each of us has the Omelette of their liking made fresh.

Kiddo and I like ours with plenty of cheese. Hubby’s is a Cheeseless Omelette, something I will admit I’ve tried, but don’t understand. It’s the cheese that holds the Omelette together. At least that’s my opinion.

Hubby’s Omelette was the first one out of the pan. He sat in the living room, watching a football game and enjoying his Omelette. Kiddo’s was next. As he dished up a side to shredded potatoes to have with the Omelette, he paid me the best complement ever. He said I’ve mastered the Omelette to perfection. That made my day.

Mine was last. Which is really great. I get to sit with my feet up, while Hubby and Kiddo, who have devoured their Omelettes, start in on the kitchen clean up.

When it comes to spicy Omelettes, these are the best. Between the chorizo, the salsa and the pepper jack cheese, the only ingredient not bringing a little heat to the filling is the minced cilantro. Sometimes I like to make Omelettes for dinner, or as a light lunch with an Arugula Salad. How ’bout you?

Southwest Spicy Omelettes
1/2 lb Chorizo
3 tablespoons Cilantro
6 large Eggs
Pinch Kosher Salt
Pinch Black Pepper
Butter for the pan
1/2 cup Hot Salsa
3/4 cup shredded Pepper Jack Cheese

In a skillet over medium heat, crumble and cook chorizo. Drain excess grease, keep warm until ready to use.

While the chorizo cooks, snip Cilantro. Mince and set aside.

In a small food processor (or by hand) beat 2 eggs until almost frothy. Melt a little butter in an omelette or sauté pan over medium-low heat. Pour the eggs into the pan, swirl pan to coat the bottom with egg. Season with a little salt and pepper. Push sides of the egg toward the center as it sets, allowing uncooked egg to slip below. When omelette is nearly cooked through, remove from heat.

Scatter cilantro down half the omelette, then a third of the chorizo, a couple of tablespoons of salsa, and finally the cheese. Fold unfilled side over filled side. Let rest in the pan for a minute or two for the residual heat to melt the cheese.

Serve with shredded potatoes for a spicy, delicious breakfast any day of the week.

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My heart exults in the Lord, my Savior.