Wipe that dirt off your boots! It’s time for your taste buds to get a ride in the Wild West with a sexy saloon girl, Jenny Kelley. Learn how to make the best omelette in the West… and remember… everything is bigger and better in Texas.
Olive oil/Vegetable oil
1⁄4 Cup (4 tbs), thinly sliced and roughly chopped
Red bell pepper
1⁄4 Cup (4 tbs), thinly sliced
1⁄8 Teaspoon (Or A Pinch)
Canned diced green chili
2 Tablespoon (Hatch, Hot)
1⁄2 Cup (8 tbs) (Jalapeno Jack And Mild Cheddar Cheese)
1⁄2 Cup (8 tbs) (Your Favorite Type)
1⁄4 Cup (4 tbs)
Spray skillet with non-stick cooking spray and turn heat to medium. Pour in oil. When oil has heated, add onion, bell pepper, and pepper. Cook and stir for 5 minutes or until translucent and barely beginning to brown. Add green chiles and stir. Cook for an additional 2 minutes, turn off heat, place in a small bowl and set aside.
In a small bowl whisk together and beat eggs and milk. Spray skillet again with non-stick cooking spray and turn heat to medium. Add butter, melt, and use spatula to cover pan (bottom and sides) with melted butter. Add egg/milk mixture into skillet. Cook until edges are beginning to form and become firm. Add onion/pepper mixture evenly on top of egg. Fold omelette in half, cook for 2 minutes, and flip over. Turn heat to medium low, spread chili evenly on top, cover with cheese, and place lid on skillet. Cook for 2-5 minutes until cheese has melted. Turn off heat, remove from skillet, and plate. Enjoy!
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A great breakfast recipe from the wild wild west Texas. Chef Jenny is going to show you how to prepare the perfect Texas Cheesy Tomato Omelette. Check the video of how this yummy and delicious dish is prepared.