A while back, we did a plain old, rolled cheese omelette video that proved to be very helpful to a lot of youngsters (and oldsters!). So the other night, when it was a lazy dinner night and I was making this breakfast for dinner anyway, I figgered I’d go ahead and share this “Texas” omelette recipe with you. I put Texas in quotes because, really, if this were a Texas omelette at a restaurant in Dallas you can bet your big boots that it’d have gobs of chili on top, bacon bits inside, three kinds of cheese, at least 4 eggs involved, and a big plop of sour cream crowning it like a sundae. And you can also bet I’d have a tummy ache half-way through it because if there’s one thing that some so-called “Texas” restaurants do well, it’s excess and that tires me. And grosses me out sometimes.
So ANYWAY, here’s my Texas omelette. It’s a reasonable size, it’s got some vegetables in it, a goodly amount of cheese, and of course a whole bunch of hot sauce. I do believe that one can never have an excess of hot sauce, so long as that hot sauce is well-balanced and not just something that’s meant to make you cry, or something that would be better off used as marinara sauce (I’m looking at you, Pace Picante). Of course, add whatever the hayell ya wanna! It’s your omelette! Or omelet! You can also spell it how you like. Why?
‘CAUSE IT’S TEXAS. We dew whawt we wawnt.
- 1-2 eggs
- 1 tablespoon butter
- salt and pepper
- ¼ cup grated cheese
- 2 tablespoons black beans, or other beans
- minced jalapeño – however much you dare
- 2 tablespoons diced tomato
- 1 tablespoon minced cilantro
- Beat the egg(s) well with a pinch of salt and pepper. Set aside. Prepare all your other ingredients and have them at the ready.
- Heat an omelet pan over medium-high heat and add the butter. Swirl it around as it melts. Once it foams up, add the eggs and swirl the pan to coat the bottom with egg.
- REDUCE the heat to low and gently lift the cooked edges of egg to allow the uncooked parts to run underneath.
- Once the bottom is set and the top is almost set, add your fillings in a line down the centerish of the omelet.
- Gently fold the omelet over and roll or scootch the omelet out of the pan.