Omelettes are delicious for breakfast, lunch, or dinner. They are also a great way to use up left-over items in your refrigerator. Plus, anything tastes wonderful surrounded by an egg blanket. We had some green chilies on hand, as well as some portobello mushrooms. We just needed a protein and some delicious cheese to make a tasty low carb breakfast. Our choice – shrimp! You do not often see this combination, but our Shrimp and Green Chili Omelette is tasty and low carb!
The age-old argument on cooking an omelette centers on how high to heat your pan. Some go for low and slow, like scrambles. Some choose to set the heat on high and pull the finished omelette quickly, folding it over into an enclosed French style. Many chefs treat the omelette like a frittata adding all the ingredients in one skillet and cooking on medium, finishing the dish in the oven.
There are also debates over how to incorporate the filling ingredients. Some like to pour the beaten eggs over the top of the partially cooked filling. Some prefer to add the filling to the egg mixture once it begins to set up, and others will cook the filling separately and add it to the finished egg mixture.
The addition of a cheese topping adds further to the dilemma – does the omelette chef add it at the end of the cooking process and cover the creation to melt the cheese or is an open-faced omelette placed under a broiler the best way to melt cheese?
There is no right or wrong way. It is like making a meat-loaf; it is all up to your preference and taste. For our omelette, we chose a medium heat and a separate pan for our fillings, then added them to our beaten eggs. We incorporated the filling near the end of the process, then added our cooked green chiles, and folded our omelette to melt our cheese. Covering with a lid for a minute or two helps to melt the cheese.
Our main tip – do not overcook your shrimp. They will continue to cook after being added to the egg mixture and also when the omelette is folded. We also like to see and enjoy the separate taste of our ingredients so we do not use any mayonnaise base for our filling. Experiment and enjoy!
Naming Your Omelette
Check the breakfast menus at diners and restaurants. You will marvel at all of the unique names for their omelette creations. There are “Denver Omelettes.” “Farmers Omelettes,” “Western Omelettes,” “French Omelettes,” and even the aptly named “Ham and Cheese.” You get the idea? Anything goes and creations are usually dependent upon your fillings and left overs.
Our tasty low-carb omelette is a “Shrimp and Green Chili Omelette” with a Southwestern style. We serve ours with “Cholula sauce” and avocado slices on the side. Drizzling Mexican cream and a sprinkle of fresh cilantro adds to our Southwestern theme. The chilies and shrimp provide an interesting taste blend – you will love it!
- Melt 1 tablespoon of butter in a small skillet over medium heat. Add mushrooms, shallots, garlic, and sauté for 3 minutes until softened.
- Melt 1 tablespoon of butter in non-stick omelette pan over medium heat. Add beaten eggs and cook until slightly set. About 5 minutes.
- Once omelette begins to set up, add shrimp to the mushroom and shallot mixture and cook for 2 minutes. Stir to combine.
- Add the cooked filling to one side of the omelette, then your green chilies, and sprinkle with Cholula sauce, salt, and pepper. Top with Monterey Jack cheese. Fold omelette over to close. Cover the skillet for 2 minutes to melt the cheese and heat the chiles.
- Garnish with avocado slices on the side. Drizzle Mexican cream on the top with chopped cilantro and serve hot.