| Spanish Omelet |
Servings: 1
Ingredients:
| • Whole green chili | 1 | |
| • Eggs | 2 | |
| • Refried beans | 2-3 spoonfuls | |
| • Cheese,shredded | as needed | |
| • Salsa | 2-3 Tbsp | |
| • Sour cream | 1 tsp | |
| • Spanish rice | as needed | |
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Directions:
- Make some Spanish Rice or Home Fries in advance.
- Heat the refried beans. Place in a microwavable dish and add some water as needed to get the right consistency; about ¼ cup for a 16 oz. can. Microwave for about 2 minutes.
- Place 1 or 2 Tbsp of canola oil in a good 8" non-stick fry pan. Tear a whole chili in halves or thirds the long way and sauté in the oil for a minute. Use a medium-high heat (6).
- Pour two beaten eggs over the chili. Using a heat resistant rubber spatula, pull in the egg from the sides as it solidifies and the liquid egg will pour in to take its place.
- When it is fairly cook and pulling in cannot be done anymore, flip the omelet and remove from the burner. The heat of the pan will be enough to cook the other side.
- Add in a couple of spoonfuls of refried beans on the left half then sprinkle with shredded cheese. If using cheese slices, 1 slice torn in half and put end to end works well also.
- Slide the omelet out of the pan and onto a plate at the same time folding it in half enclosing the bean and cheese filling.
- Top with salsa and a scoop of sour cream or Greek yogurt.
Notes:
Serve with Spanish Rice or Home Fries. A can of refried beans can make about 4 omelets.
The omelet should be nice and yellow with no brown crispy on the outside due to overcooking or using too high a heat.
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| Ready to flip | Off heat, add fillings | Fold in half on plate |
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