Method

Omelet Filling

Prepare eggs

In a medium bowl, whisk together the eggs, milk, salt and black pepper until just combined and lightly frothy.

Sear green chiles

Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add the sliced roasted green chiles and sauté 1-2 minutes until warmed and slightly blistered. Remove chiles to a small bowl and keep warm.

Cook omelet

Reduce heat to medium. Add a light coating of butter to the skillet. Pour the egg mixture into the skillet, tilting to distribute evenly. As edges set, use a spatula to gently push cooked edges toward the center and tilt pan so uncooked egg flows to the edges. When the top is mostly set but still slightly moist (about 2-3 minutes), sprinkle the sautéed green chiles evenly over one half of the omelet, then dot the cream cheese pieces over the chiles and sprinkle the shredded Monterey Jack on top. If using cooked chorizo, evenly scatter it over the filling now.

Fold and finish

Carefully fold the other half of the omelet over the filled half. Let cook 30-60 seconds to melt cheeses. Slide the omelet onto a warm plate and keep warm while you make the sauce and hash browns.

Green Chile Sauce

Melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour and cook 30-60 seconds to make a roux, stirring constantly so it doesn't brown.

Gradually whisk in the chicken or vegetable broth until smooth. Add the chopped roasted green chiles and cumin. Simmer gently 3-5 minutes until slightly thickened.

Season the sauce with 1/2 teaspoon salt and 1 teaspoon lime juice, taste and adjust seasoning as needed. Keep warm until ready to spoon over the omelet.

Toppings & Sides

Cook hash browns

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the hash browns in an even layer and press down lightly. Cook, undisturbed, 4-6 minutes until golden and crisp on the bottom, then flip and cook another 4-5 minutes until crisp and cooked through. Season with 1/4 teaspoon salt. Keep warm.

Assemble and serve

Place the omelet on a plate. Spoon 1/3 to 1/2 cup of the warm green chile sauce over the top of the omelet, allowing it to run over the sides. Sprinkle the reserved 2 tablespoons shredded Jack cheese over the sauce so it melts slightly. Top with sliced avocado, a dollop of sour cream and 1/4 cup pico de gallo. Serve the hash browns and a warmed tortilla on the side. If using optional chorizo, it should have been added to the omelet filling when cooking; alternatively, spoon warmed cooked chorizo alongside the hash browns.

Green Chile Omelet Recipe