Print

Hatch Chili Cheese Omelet with Corn Salsa

An omelet is a great vehicle to clean out the refridgerator as one done with this Hatch Chili Cheese Omelet with Corn Salsa.
Course Breakfast, Brunch
Cuisine Breakfast, brunch, eggs, omelet
Keyword breakfast, brunch, eggs, hatch chilies, omelet
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 1 Person
Author Feed Your Soul Too

Ingredients

  • 3 Whole Eggs
  • 1/8 Cup Coconut Milk
  • 1/4 Cup Hatch Chili Cheese shredded
  • 2 Tsp Olive Oil
  • 1/2 Cup Corn Salsa
  • To Taste Salt & Pepper

Instructions

  1. Begin by heating the oil in a skillet.  Once warm, add the eggs and season with salt and pepper.  Let the eggs start to set and pull the setting eggs to the center of the skillet.  As you continue cooking, scrape the wet part of the eggs to the exterior of the skillet surface.  When the eggs are fully set. take a plate and place it on top of the pan.  Flip the set eggs on to the plate and slide back into the pan.  Cook for 3 - 4 minutes to get a nice browning.  Add the shredded cheese within the last minute of cooking.

    To serve, slide the omelet on to a plate and fold over.  Top with the corn salsa.  Enjoy!

Recipe Notes

I don't fully remember the corn salsa but it is made up of corn, onions and red peppers.