Roasted Poblano Omelette
Making a roasted poblano omelette for breakfast could be considered a luxury. Fortunately, there are different ways to achieve what might otherwise seem like an imposible task. The art of making time for a delicious meal is all about planing ahead. Here is a tip to help you fit a gourmet breakfast into your busy morning routine: prep the ingredients the night before! In the morning, simply cook and fold! simple as that!
Easy Omelette
This Roasted Poblano Omelette requires minimum effort and saves you time while giving you great results. It’s all about planing ahead, and by doing so, you will enjoy an amazing meal filled with mexican flavors. As you know, Mexican cuisine has so much to offer. whether it is breakfast, lunch, or dinner; there will always be an option available. With this in mind, I can confidently say you can enjoy an amazing omelette even on the busiest of mornings!
Easy Breakfast goals
Could you imagine yourself with a nice breakfast, along with a nice and hot cup of coffee? well, it is all possible and definitely achievable! All it takes is some planing, willingness, and a bit of effort. It could all be done under 15 minutes if planned ahead. As a result, you will be on your way to a great start of your day.
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Roasted Poblano Omelette
Ingredients
Omelette Ingredients
- 2 large eggs, room temperature
- To taste salt
- To taste black pepper
- 1 tbsp avocado oil
- 1 tsp butter, unsalted
Filling Ingredients
- Roasted poblanos, small diced
- Red bell pepper, finely diced
- White onion, finely diced
- Chicken sausage (fully cooked), small diced
- Dried beef meat (machaca), small pieces
- Oaxaca cheese, grated
- 1 tbsp avocado oil
Poblano Creamy Sauce
- 1 roasted poblano, deseeded
- 1 garlic clove
- 3/4 cup Mexican crema
- 1/4 bunch cilantro, roughly chopped
- 2 tbsp lime juice
- To taste salt
- To taste black pepper
Garnish
- Cilantro, finely chopped
Instructions
- Have all the filling ingredients prepped and ready to go before you start making omelettes.
- How to roast the poblano peppers: Place a comal over medium to medium-high heat. Roast the poblanos until charred and blackened all around. Do about half a pepper per person and an extra one for our creamy poblano sauce. When ready transfer them into a bowl. Cover with plastic wrap and allow them to sweat, about 10 minutes. Peel the skin off, remove seeds and stem. Reserve the one for the sauce. And, small dice the remainder. (You can prep this a day before, and store in the fridge)
- Creamy poblano sauce: in a blender combine all of the ingredients and process until completely smooth. Transfer onto a bowl and enjoy.
- How to make the omelettes: you will need an 8.5 inch non-stick pan. Start by cooking the filling. Place the pan over medium heat. Drizzle the oil. And, add your desired amount of bell pepper, onion, and protein (chicken sausage or dry beef.) Stir and let the protein get nice and hot. If using the dry beef, let it slightly crisp up. As for the veggies, allow them slightly soften. Right before they look done, add the roasted poblano peppers, and get them nice and hot as well. Transfer on to a separate dish and carefully wipe the pan clean.
- In a small bowl, beat together the eggs, salt and back pepper until well combined and foamy. Turn the heat to medium, drizzle in the oil, and melt the butter (don’t let the butter brown.) As soon as it melts and begins to bubble, pour in the egg. Immediately reduce the heat to low.
- Using a spatula pull the cooked egg towards the center. Move the pan around to fill the empty spaces and ensure a round shape. Repeat this step until the center is nearly set. Once the omelette can easily move around, slide a non-stick spatula underneath and flip. Immediately, turn off the heat. Sprinkle the cheese to half of the omelette. Also, add the cooked filling. Fold in half and transfer onto a plate. Sprinkle with chopped cilantro and enjoy with the creamy poblano sauce.
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