Green Chili Omelet For One Recipes

CHORIZO, POTATO AND GREEN CHILE OMELET

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
• 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
• 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
• 5. BAKE 25 min. or until center is set. Serve topped with salsa.
• If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
• Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

GREEN CHILI OMELET (FOR ONE)

Steps:

• In mixing bowl mix eggs, milk, oregano, salt and pepper with fork until blended.
• Spray 8-inch non stick skillet or omelet pan. Heat over medium-high heat.
• Pour eggs into pan. As egg cooks gently lift edges with spatula to allow uncooked eggs to run under, when some what set run spatula around edges, then right under and flip.
• Let stand over heat a few seconds to lightly brown bottom of omelet.
• Sprinkle with cheese and chilies.
• Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Top with sour cream tomatoes and sprinkle with cilantro and garnish with olives and avocado.

CHILI BEAN CHEESE OMELET

Steps:

• In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm. , In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve.

SOLO GREEN CHILI CHEESE OMELETTE

Steps:

• Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
• Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
• Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
• Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
• Tip the pan towards the center of the plate and start to slide the eggs out.
• When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
• Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.

GREEN OMELETTE

Steps:

• Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
• In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
• Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
• Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
• Serve warm.