Baked Green Chile Omelet
Breakfast is the most important meal of the day. I love to start my day with eggs in any form and this Baked Green Chile Omelet is my new favorite breakfast recipe. This recipe has a good amount of spice and protein to keep you full until lunch.
To make this amazing breakfast recipe you first mix together the eggs, cream, salt, and pepper in a bowl. Once the eggs as whisked you add the Hatch Diced Green Chiles, cilantro, and green onions in the bowl and stir. Then you melt the butter in the skillet and pour in the egg mixture. You bake this mixture in the oven for about 15-20 minutes or until the eggs are set. Then you finish off this recipe by garnishing the baked omelet with cilantro and green onions.
Give this recipe a try for breakfast!
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Baked Green Chile Omelet
Ingredients
- 8 large eggs
- ½ cup cream , half and half, or milk of choice
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon pepper
- 2 (4 ounce) cans Hatch Diced Green Chiles, drained
- 1 cup shredded Mexican cheese
- 1 cup chopped fresh cilantro , divided
- 4 green onions , thinly sliced, divided
- 4 tablespoon butter or dairy-free butter
Instructions
- Preheat oven to 400°F.
- In a mixing bowl, whisk the eggs with cream, salt, and pepper. Stir in the chilies, cheese, half the cilantro, and half the green onions.
- Melt butter in a 10-inch skillet. Pour in egg mixture and bake for 15–20 minutes or until the eggs are set. Garnish with remaining cilantro and green onions.
Nutrition
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