ArcaMax

Chili Cheese Omelet

This is a ZReboot recipe. This is a Z3 (ZReboot) recipe contributed by our very own VP of Anger-management, Chris Lytle. There’s a 24-hour diner near our home called The Hollywood Grill. I rarely order anything except their Texas Omelet. For our “Omelet Day” lunch, I did a take on it.

Servings: Serves 1

Ingredients:

3 or 4 eggs
2 Tbs cream or unsweetened coconut milk
¼ cup Amy’s organic chili (or your own recipe)
1-2 oz of sharp cheddar cheese cubed or grated
Two slices of Neuske’s bacon (optional)
4 Tbs coconut oil
1 medium shallot sliced thin (optional garnish; you could use Vidalia onion, too)

Instructions:

Put two tablespoons of coconut oil in a small frying pan on low to medium heat. Add shallots and cook until they start to caramelize and even get a little crispy. They make a nice garnish. Remove from pan and set aside.

Simmer chili in a small sauce pan just to heat it.

Fry two slices of Nueske’s bacon over medium heat until crispy. Using a knife, crumble the bacon into small pieces.

Put eggs in a small or medium mixing bowl.
Add cream.
Add crushed bacon.
Whisk mixture for 30 to 60 seconds.

Pour egg mixture into a clean frying pay into which you’ve added the other two tablespoons of coconut oil. Keep lifting edges of egg batter with a spatula to let uncooked eggs get to the bottom of pan. I hope you have made omelets before because this is the delicate part.

After most of the omelet is cooked, I like to flip it over in the pan like they do in at hotel buffets. A flick of the wrist will do it. Practice this over the sink and don’t do it at all if you only have three eggs. But you look really cool and accomplished if you can flip an omelet in the pan (oil helps). You can also loosen the bottom with a spatula before you attempt the flip (this is totally optional and just for show).

Once you have flipped your omelet add half of the chili and all of the cheese.

Slide omelet onto plate and fold in half as you do so.

Garnish the top of the omelet with the rest of the chili and add crispy shallots.

Enjoy!
Cheers,
Chris