Aunt Rocky’s Chile Verde Omelette

Heat water in a tea kettle (or use very hot tap water).

Weigh the meat from your chile verde, with sauce mostly drained. Warm the meat in the microwave, and chop into small pieces. Set aside.

Melt butter over medium heat in a 10 inch skillet (see Tip).

While butter is melting, beat eggs in a small bowl until smooth. Continue beating while drizzling the hot water into the eggs. (This step will begin to set the eggs with some air in them, making a fluffier omelette.)

Pour beaten eggs into skillet with melted butter. Keep cooking over medium heat. While the eggs cook, draw the edges in toward the center of the pan with a spatula. Swirl the pan to get raw egg out the edges just cleared. Keep doing that until you can no longer swirl any raw egg to the edges. (This makes the omelette thicker, and cooked more consistently.)

Lightly salt the top of the omelette. Cover pan, turn off heat, and leave for about 2 minutes, or until top of omelette is set.

Spread the chopped chile verde meat over 1/2 of the omelette. Then spread the shredded cheese over the that. Using a spatula, carefully lift the uncovered 1/2 of the omelette and fold over the chile verde and cheese.

Wait a minute or two for the cheese to melt, then cut omelette into 2 servings, and plate. Top each serving with half of the reserved chile verde sauce. Add any additional desired toppings or garnish. Be sure to count carbs for added toppings.

Tip: One of the secrets of making a nice omelette is not to use too large of a pan. The goal is an omelette that is thick, but cooked through. This method of cooking an omelette results in a thick fluffy omelette every time. Another secret is to not skimp on the butter. It gets incorporated into the omelette while drawing the sides in, adding flavor, and giving the outside of the omelette a nice golden color.

Notes:
• I use Del Real Chile Verde from the market. It is made exactly as you would make it at home, but is more convenient, and very quick to heat and serve. Use homemade pork chile verde, if that’s what you have on hand.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 270
Total Fat 20 g, Saturated Fat 9 g, Monounsaturated Fat 2 g, Sodium 479 mg, Potassium 250 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 0 g, Protein 21 g. Macros: 68% fat, 31% protein, 1% carbs.

©️ June 14, 2020 Roxana Lopez for Aunt Rocky’s.