Whatever You Do With Your Roasted Hatch Chiles, Make Sure These Omelets Are One of Them
A few Hatch chile seasons ago, I gave you a melty grilled cheese and a smoky salsa. This year, I’m thrilled to bring you something you can kick back with for a nice and lazy weekend brunch.
A smoky, cheesy omelet.
It’s indulgent yet nourishing, and it’s the perfect reason to stalk up on the highly sought-after chile.
Check Out My Guide on How to Roast Hatch Chiles Here
A Quick Glance at the Ingredients
Roasted hatch chiles
Eggs
Butter
Shredded cheddar or Mexican blend cheese
Cherry tomatoes
Baby spinach
Sea salt + cracked pepper
How to Make Roasted Hatch Chile Omelets
Get all of your ingredients ready in advance: chop your veggies, shred your cheese, etc. Omelets cook quickly, so you want everything ready to go.
Whisk two eggs in a small bowl with a fork or small whisk.
Heat a small nonstick skillet over medium-high heat. Pop the butter into the pan and reduce the heat to medium. As it melts, tilt the pan to ensure the entire bottom has been buttered.
Transfer the beaten eggs to the pan and again, tilt the pan to cover the entire bottom of the pan with the eggs. As they cook, season them with salt and pepper.
When the edges of the egg start to solidify and slightly cup upward, gently glide a silicone spatula around the edges to lift them ever so slightly, releasing them from the pan.
Now sprinkle the cheese over one side of the omelet followed by the spinach, tomatoes, and hatch chiles.
Using the spatula, carefully fold the other side of the omelet over the veggies and cheese. Press on it lightly to secure.
Let it cook for another 30 seconds to a minute, then slowly and carefully slide the omelet onto a plate.
Top it with some extra cracked pepper, salsa, hot sauce, and chopped fresh parsley!
When you add the eggs to the pan and tilt to coat the bottom, let them cook for about a minute or so. You don’t want to touch them until you see the edges cook and slightly curl upward.
It might be tempting to add a lot of cheese, but you really don’t need to. The 2 TBSP suggested in this recipe doesn’t sound like a lot, but once it melts into the creaminess of the egg, the texture is grand. Too much, and you’ll end up with a very heavy and sloppy omelet.
This omelet would also be great as a breakfast wrap! Just transfer it to a large tortilla and carefully fold it over.
Have You Made This Recipe?
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You can also show off your creations on Instagram by tagging @killing__thyme
More Ways to Use Roasted Hatch Chiles:
Who doesn’t love grilled cheese? This is a fantastic way to utilize your precious hatch chiles.
Salsa! Seems like an obvious choice. Roasted Hatch chilis bring a nice and rich smokiness to refreshing homemade salsa.
Add them to this Instant Pot Ground Turkey Taco recipe. We do, and we love it.
Our Instant Pot Mexican Rice will also welcome roasted Hatch Chiles with open arms.
Smoky and cheesy, these Roasted Hatch Chile Omelets are the perfect way to celebrate this sought after pepper!
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 15 minutesminutes
Servings: 1omelet
Ingredients
2 TBSP ribboned baby spinach
2large eggs, look for pasture-raised eggs
1/2TBSPbutter
1/2cupchopped roasted Hatch chiles
Sea salt + cracked pepper, to taste
2cherry tomatoes, sliced
2TBSPshredded cheddar or Mexican blend cheese
2TBSPribboned baby spinach
Prevent your screen from going dark
Instructions
Prep your ingredients: chop your veggies, shred your cheese, etc. Because eggs cook fast, you want everything ready to go!
With a small whisk or fork, beat two eggs in a small bowl. Heat a small nonstick skillet over medium-high heat. When it's hot, pop the butter into the pan and bring the heat to medium-low. Tilt the pan to spread the butter over the bottom of the pan as it melts.
Pour the beaten eggs into the pan and tilt/swirl the pan once again to cover the entire bottom of the pan with the eggs; season them with a pinch of salt and pepper.
When the edges of the eggs start to solidify and fold upward, carefully slide a spatula around the edges to lift them ever so slightly to release them from the pan.
Sprinkle the cheese over one side of the omelet, then the spinach, tomatoes, and hatch chiles.
With the spatula, carefully fold the other side of the omelet over the veggies and cheese. Press on it lightly to secure and let it cook for another 30 seconds to a minute. Finally, guide the omelet onto a plate with your spatula.
Let it cook for another 30 seconds to a minute, then slowly and carefully slide the omelet onto a plate. Garnish with salsa, hot sauce, and chopped fresh parsley!
Your Roasted Hatch Chile Omelets post was a delightful read! The recipe was spot-on, and the flavors melded together perfectly. Thanks for sharing such a gem with us; it’s become a breakfast favorite in my home.
This is one flavor packed omelet. I can’t wait to make this again.
Great news!
This is amazing and such a treat! Thank you!
No problem!
Your Roasted Hatch Chile Omelets post was a delightful read! The recipe was spot-on, and the flavors melded together perfectly. Thanks for sharing such a gem with us; it’s become a breakfast favorite in my home.
Aw, thank you, Tavo! I’m so glad you guys enjoyed it :)
I always try to make the most out of hatch chili season and this omelette recipe will be on repeat all season long. So good!
I’m so glad! It’s a nice and easy way to use them up, that’s for sure.
I love hatch chiles and this was such a tasty way to eat them! So good.
You’re welcome!