Green Chile and Tomato Omelet

I have been all about green chile lately, and Iike a good New Mexican, I can't help but to put it on everything I eat. This morning, like most mornings, I woke up craving a little spice, so I put together these tasty omelets, and the results were fantastic! This is my favorite omelet recipe!

If you can get your hands on some green chile, make this for breakfast, your tummy and your tongue wont regret it. Tomatoes, cheese, chile, and garlic in a fluffy bed of eggs, what could possibly be better than that?

Ingredients:

• 2 eggs
• 2 tablespoons chopped roasted green chile peppers
• 1/4 cup cherry tomatoes, sliced
• 1 tablespoon shredded cheddar
• 1 tablespoon shredded mozzarella
• 1 clove garlic, minced
• 1 teaspoon butter
• 1 teaspoon olive oil
• salt and pepper to taste

1. In heated olive oil over medium heat, cook garlic and green chile for about 2 minutes, remove from heat and set aside.
2. In a small pan, melt butter over medium low heat and spread around the pan. Whisk eggs with salt, pepper, green chile, and garlic. Add eggs to pan.
3. Sprinkle tomatoes over cooking eggs. The omelet will be ready to be flipped after about 3 minutes, when the eggs begin to solidify on the bottom and bubble slightly.
4. Flip the omelet and sprinkle half of the mozzarella and half of the cheddar on the cooked side. Cook for an additional 3 minutes.
5. Remove from pan and sprinkle the remaining cheese on the side that was cooking last, fold in half. Serve warm and enjoy.