Chile Relleno Omelet
Elevate your breakfast routine with this flavorful Chile Relleno Omelet, a fusion of rich, smoky poblano peppers and creamy melted Monterey Jack cheese wrapped in fluffy eggs. This recipe combines the savory depth of roasted peppers with a fresh, tangy tomato-onion sauce infused with garlic and cumin, creating a meal that's both hearty and vibrant. Perfectly golden and topped with a pop of fresh cilantro, this omelet is a satisfying way to start your day or spice up brunch. With just 15 minutes of prep and an enticing mix of textures and bold Mexican-inspired flavors, it’s a must-try dish that's easy to replicate at home.
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Recipe Information
Ingredients
- 2 whole Poblano peppers
- 4 Large eggs
- 2 tablespoons Milk
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 whole Roma tomatoes
- 1 small Yellow onion
- 2 whole Garlic cloves
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and roast under the broiler, turning occasionally, until the skins are charred and blistered, about 8-10 minutes. Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes to make peeling easier.
While the peppers are steaming, dice the tomatoes and yellow onion. Mince the garlic.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, diced tomatoes, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down into a thick sauce. Remove from heat and set aside.
Peel the charred skin off the poblano peppers and discard the stem and seeds. Cut them into thin strips or leave them whole if you'd like more structure in the omelet filling.
Crack the eggs into a mixing bowl and beat them well with 2 tablespoons of milk, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of butter in a medium nonstick skillet over medium-low heat. Once melted, pour in the beaten eggs and cook until the omelet starts to set, about 3-4 minutes. Use a spatula to lift the edges so the uncooked eggs flow underneath.
Once the eggs are mostly set but still slightly runny on top, evenly distribute the poblano strips and shredded Monterey Jack cheese over one half of the omelet. Fold the other half of the omelet over the filling and cover the skillet with a lid. Cook for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Transfer the omelet to a serving plate and spoon the prepared tomato sauce over the top. Garnish with fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 517 mg | 40% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
