Easy Folded Hatch Omelette

Easy Folded Hatch Omelette

Easy Folded Hatch Omelette is elegant, yummy, just a few ingredients, and brain-dead simple to make; tailor the fillings as you wish…

This Easy Folded Hatch Omelette got rave reviews, plus it’s fun to make and is simple to customize with whatever fillings you want. Well, within reason – if you add lots of fillings it won’t fold very easily and will probably look like a pile of egg and other stuff. The way I made it here it only has 6 ingredients.

The filling (and topping) here is just shredded sharp cheddar cheese, sauteed bell pepper slices, and 505 Green Chile. A key factor is that the bell pepper slices were very thin, probably 1/8 inch max. I sauteed them up in butter and set them aside. I used my little Cuisinart food processor with the vegetable slicer attachment (which I’ve had for a million years) on the bell peppers – perfect. You can use whatever fillings you want, but I’d keep it simple.

If you’re feeding a group, the key challenge is that the omelettes are cooked one at a time. I used a 10-inch nonstick skillet. If you have 4 of them, 4 burners, and 4 lids you could make them simultaneously – just stagger the cooking 1-2 minutes apart. Each one cooks about 5 minutes. If you’re filling them with bell peppers or onions (something you will sautee first), sautee each ingredient in one batch and set them aside in separate portions for easy cooking assembly.

I used a 6 ounce Corelle cup to mix the eggs and milk – perfect size, so convenient. My biggest challenge was folding the omelette right before serving. My first attempt was pretty lopsided. The photo is my second attempt. Not perfect, but I like the way it turned out.

This is fun and easy, so I hope you try it out!

Easy Folded Hatch Omelette
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Southwestern
Serves: 1 serving
  • 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
  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!




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