Saturday, April 9, 2011

#27 - Hot and Famous Omelet

When we go to the Tombs for breakfast, more often than not, Johnny goes for the Hot and Famous Omelet, the chili and cheese omelet that makes Emily sick to her stomach.

Needless to say, we only made one of these today.

Hot and Famous Omelet

A Hungry Hundred Original Recipe, Inspired by The Tombs
The main ingredient here is the chili. You only need a little bit, so don't go making a whole batch just for this omelet. But if you have chili, be sure to save some leftovers for brunch in the morning. And if you don't know how to make chili, make this one from Smitten Kitchen. It's simple and it's oh so tasty.
We've never used a scraper-type spatula to make an omelet before, but we found this advice online from Alton Brown, and we decided to try it out. It did help at keeping the edges from sticking and made it easier when it came time for folding it.
Once the eggs have set, you plop on some chili and cheese, and you're good to go.
We overcooked the eggs a tiny bit, but other than that, this omelet was just as god as the original. Johnny devoured the whole thing and was full for several hours, and Emily was content with scrambled eggs.
If you can't make it to 36th Street, do this:
  • 3 eggs
  • Salt
  • Pepper
  • Butter
  • 1/4 to 1/2 cup chili, warmed
  • 1/4 cup cheddar cheese, shredded
  • Sour cream
  1. Beat the eggs, and add a splash of water, salt, and pepper.
  2. On medium low heat, melt enough butter to coat a small omelet pan.
  3. Add the eggs to the pan, and using a spatula, stir the eggs until a solid mass forms in the middle.
  4. Spread the eggs evenly in the pan, and continue outlining the edges so that it does not stick to the pan.
  5. Once the eggs have almost cooked through, place a strip of the chili in the middle of the omelet and top with cheese.
  6. Fold the omelet in thirds, and serve with sour cream.

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