Aunt Rocky’s Chile Relleno Omelette

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

Melt butter over medium heat in a 10-inch skillet.

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 eggs cook, draw the edges in toward the center of the pan with a spatula. Swirl the pan to get raw egg out to the edges to cooke. Keep doing that until you can no longer swirl any raw egg to the edges. (This makes the omelette thicker, and cook 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 diced chiles over half of the omelette. Spread shredded cheese over the chiles. Using a spatula, carefully lift the uncovered half of the omelette and fold over the chiles and cheese.

Cut omelette into servings, and plate. Top each serving with salsa and sour cream. Serve.

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.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 342, Total Fat 25 g, Saturated Fat 13 g, Sodium 997 mg, Potassium 138 mg, Total Carbohydrate 8 g, Dietary Fiber 1 g, Net Carbs 7 g, Sugars 4 g, Protein 17 g. Macros: 70% fat, 21% protein, 9% carbs.

© March 9, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.