At one of my favorite grocery stores, they make a chile relleno casserole that is delicious. I found out it has flour so I’ve been researching how to make it gluten-free at home; it wasn’t too hard. Well I just didn’t feel like making a full-on casserole so I opted for a puffy omelet instead.
I took a couple of quick pics and decided to share them with you. Sometimes the simplest things in life can be the best. I hope you try it and enjoy it!
Green Chile and Cheese Omelet
Beat 2 eggs, 1 tablespoon of milk, and salt and pepper to taste. Heat a non-stick heat-proof pan (something that can go into the oven) to medium with 1 teaspoon of butter or oil. Add eggs. Slide a spatula under the edges and tilt pan so that the liquid egg goes under. When there is no more liquid, turn off heat and turn on the broiler.
After about 2-3 minutes, the top should look dry. Add 1 whole green chile (from a can), patted dry with a paper towel, cut into strips. Top with about 1 tablespoon of shredded cheddar cheese. Place under the broiler for about 2-3 minutes.
Carefully remove the pan from the oven when it’s puffy and brown. The sides will pull away from the pan. Don’t forget to use a pot holder for the handle; it will be hot!
Slide off plate and fold over in half. Dig in and enjoy.
Note: this is the basic process for an omelet. You can use any filling.
Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Email: Amy Fothergill