Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Monday, April 22, 2013

Green chile and cheese omelet

At one of my favorite grocery stores, they make a chile relleno casserole that is delicious. I found out it has flour so I've been researching how to make it gluten-free at home; it wasn't too hard. Well I just didn't feel like making a full-on casserole so I opted for a puffy omelet instead.

I took a couple of quick pics and decided to share them with you, my loyal readers. Sometimes the simplest things in life can be the best. I hope you try it and enjoy it!

Green Chile and Cheese Omelet

Beat 2 eggs, 1 tablespoon of milk, and salt and pepper to taste. Heat a non-stick heat-proof pan (something that can go into the oven) to medium with 1 teaspoon of butter or oil. Add eggs. Slide a spatula under the edges and tilt pan so that the liquid egg goes under. When there is no more liquid, turn off heat and turn on the broiler.

After about 2-3 minutes, the top should look dry. Add 1 whole green chile (from a can), patted dry with a paper towel, cut into strips. Top with about 1 tablespoon of shredded cheddar cheese. Place under the broiler for about 2-3 minutes.

Carefully remove the pan from the oven when it's puffy and brown. The sides will pull away from the pan. Don't forget to use a pot holder for the handle; it will be hot!

Slide off plate and fold over in half. Dig in and enjoy.

Note: this is the basic process for an omelet. You can use any filling.

- Posted using BlogPress from my iPhone (how cool is that?!).