I was never much of a breakfast person, until I got a job at a furniture store. Since then, I've learned that those early calories are crucial. Without them I find myself weak and cranky after just a few hours' work, and after that I find myself willing to eat just about everything, like an entire bag of peanut m&ms. Most days I have to force myself to eat a substantial breakfast before leaving the house.
On this particular morning I found myself with a bit of time before leaving for work and a very respectable appetite. On a whim I decided to make an omelet from a gigantic batch of chili I'd made and stored. I'd never had a chili omelet before although I've pondered it on diner menus several times. Now that I've had my own homemade version, I may never be able to order it at even the best greasy spoon. Perfectly spicy and cheesy, this breakfast dish not only satisfied my hunger but set my standards unreasonably high.
1/4 cup leftover chili
1/2 cup shredded jack or cheddar cheese.
A bit of bacon grease or butter
To make the omelet:
I recommend learning this technique from the same instructor I did- Alton Brown. This is the most comprehensive and helpful guide to making an omelet, but disregard the bit about "filling." This is not a fancy, delicate French omelet. This is a fluffy, fat, American stuffed-to-overflowing diner-style omelet.
That said, I think I can explain this well enough. Gently beat the eggs in a small bowl until homogenous. Heat a small (about 6') non-stick pan over medium flame and melt the fat or butter in the pan.
|Swirling the eggs|
When the pan is hot, pour the eggs in and, with a rubber spatula, swirl with small circular movements until the eggs are about 10% set. allow the eggs to sit for just a few moments. Then, again with the spatula, gently lift one edge of the cooked portion of the egg and tip the pan toward it, allowing the still-raw parts of the egg to spill underneath the edge. Do this all around the pan till very little egg is left uncooked.
|Lift up the edge slowly, then tilt the pan toward the spatula.|
Sprinkle half of the shredded cheese into the egg and gently spoon the chili into one.
With the spatula, gently fold the omelette over the chili side, take the pan off the heat, and slide it off the pan onto a plate. Top with the remaining cheese. The egg will continue cooking especially with the addition of hot chili as your pour yourself some nice cold OJ.
Because you're worth it.