Easy Folded Hatch Omelette
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 2 eggs
  • 2 tbsp milk
  • 2 dashes salt
  • ¼ cup shredded cheese
  • ½ red bell pepper
  • 2 tbsp diced green chile (I used 505)
  • 1-2 tbsp butter
Instructions
  1. Crack the eggs into a cup and add the milk and salt. Beat well with a fork until smooth and set aside. Letting it sit 5-15 minutes results in a smoother final texture.
  2. In the meantime, melt about 1 tsp of the butter in a 10-inch nonstick skillet and sautee the bell pepper over medium heat until soft, about 3 to 5 minutes. Dump onto a separate plate or bowl and set aside. Set aside some extra bell pepper and green chile for garnish if desired. (Note: You can substitute other vegetables like onion, mushrooms or spinach - instructions are the same.)
  3. Lower heat to low. Melt about 2 tsp butter in the same skillet. (I did not wipe it out, but you can if you want.). Pour the egg mixture into the skillet so that it coats the bottom.
  4. Sprinkle the cheese on ½ of the egg in the skilet, then the bell pepper, then the green chile. Place a lid over the omelette and cook until egg is mostly cooked, checking as needed.
  5. Remove lid. With a spatula and your hands, fold the half without topping over the other half (so you have a half-circle). Then fold in half again, so it's shaped like ¼ of a circle (as in photo).
  6. Slide onto a plate and garnish with a bit of bell pepper and green chile.
  7. Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breakfast/easy-folded-hatch-omelette/