| Puffy Chile & Cheese Omelet ~ 3-4 roasted green chiles, chopped (Sandia, Mira Sol, or Hot Anaheim) 4 ounces Cheddar cheese (about 1 cup grated) 2 tbsp butter 3 egg white 3 tbsp water ½ tsp salt 3 egg yolks 1. Pre-heat oven to 350° F. Set out a heavy 10-inch skillet. 2. Grate Cheddar cheese and set aside. 3. Heat a skillet just enough to sizzle a drop of water. Heat butter in skillet. 4. Meanwhile, beat egg whites until frothy. Add water and salt to egg whites. Continue beating until rounded peaks are formed. (The beaten egg whites should stand no longer than it takes to beat the egg yolks.) 5. Beat egg yolks until thick and lemon colored. Sprinkle green chile evenly over egg yolks. Spread egg yolks over egg whites and gently fold together. 6. Turn egg mixture into skillet. Level surface gently. Cook ½ minute on top of stove; lower heat and cook slowly about 10 minutes, or until lightly browned on bottom and puffy but still moist on top. Do not stir at any time. 7. Place skillet with omelet in the 350° F oven about 5 minutes. Remove and sprinkle all the grated cheese over the top. Return to oven and continue until all the cheese is melted. 8. To serve, loosen the edges with a spatula, make a quick shallow cut through center, and fold one side over. Gently slip omelet onto a warm serving dish. Or omit the shallow cut and folding, using two forks, tear the omelet gently into wedges. Invert wedges on warm serving dish so browned side is on top. Serves 3 |
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