Chili-Cheese Omelet

Chili-Cheese Omelet

I’ve since surpassed even this, but for a couple of weeks this was the Best Breakfast Ever. The title and photo should explain it all, but I’ll provide a quick recipe.

Chili: Normally, I prefer a braised beef chuck chili. I don’t use masa harina, tortilla chips, or any other evil corn product so it turns out a little watery. For this application I think something thicker and drier works better. Lentils thicken and suck up moisture and combine with ground beef for a nice texture. Any type of lentil works fine. I soak mine for a few hours in a lemon juice and water mixture, which I’ve heard reduces gassiness. I rinse the lentils and put them in a pot with water just over them, cover and simmer for 30 minutes or so. Meanwhile, I saute some onions and a maybe some peppers, chopped for consistent texture. Once those are soft I add some ground beef and the herbs and spices. For chili I like ground cumin and coriander, oregano powdered between my fingers, paprika, chili flakes, black pepper, and maybe cayenne or just some hot sauce. Once that’s all melded together and the beef appears cooked I add most of an 8 ounce jar of hot salsa. This is an awesome tip from Good Eats – you get tons of flavor and a bunch of vegetation without having to pick up a knife. There’s really no need for the sauteed onion and pepper earlier with the salsa. Once that’s bubbling along, check the lentils for doneness and dump them in. It’s no problem if there’s extra liquid with the lentils – it’ll cook off. Simmer a while and check the flavor, adding salt, hot sauce, or pepper if needed.

Omelet: I’ve made omelets the “right” way and they’re nice, but I think this way is better. Maybe it’s not even an omelet – I don’t care. You’ll need a small non-stick skillet, hopefully the only non-stick thing in your kitchen, except for maybe a crepe pan. Heat some butter over medium heat. Whisk 2-5 eggs until fluffy, optionally with a bit of creme fraiche. When the butter foams shake it around the pan to evenly coat and pour in the eggs. Turn on your broiler, placing the top rack so your omelet pan will be a couple of inches from the heat. Pretend you’re making scrambled eggs, mixing the eggs as they cook, but stop before they’re all set. Grate on some cheese and place the pan under the broiler. Watch it carefully – when it’s done it’ll be set, puffy, and golden brown and the cheese will be melted.

Pour some hot chili on top of the omelet for the Best Breakfast Ever (for now).

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By isaac

I like cats. he/him