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Short-Order Kitchen

Border Fiesta Omelet

By Wes Ellis2 min read
Recipe card
Servings
1
Prep
5 minutes
Cook
10 minutes
Method
Griddle
Heat
300 to 325°F griddle
Difficulty
Medium
Jump to ingredients & directions ↓

Part 4 of the thread The omelet station

THE SHORT VERSION4 points
  • Keep the griddle at a gentle 300 to 325°F and make the omelet last, after everything else.
  • Heat the ring on the griddle and oil it generously so the eggs don't stick.
  • Pour the eggs slowly so they don't run out under the ring.
  • The omelet itself is only about 5 minutes. The toppings are the show.
THE RECIPE · BORDER FIESTA OMELET

Ingredients

You'll need

  • Flat-top griddle
  • Omelet or egg ring
  • Wide spatula

Directions

  1. Heat the griddle to 300 to 325°F. Make the omelet last, after the rest of breakfast is done.
  2. If you're using a metal omelet ring, set it on the griddle while it heats so it's hot when the eggs go in.
  3. Generously oil the inside of the ring and the griddle underneath it.
  4. Pour the eggs in slowly so they don't run out under the ring. If some escape, let them cook a bit and toss them back on top.
  5. After 3 to 4 minutes the eggs should be set. Carefully lift off the ring, then slide the spatula under both sides to loosen the omelet.
  6. Flip it and cook 30 seconds more.
  7. Add a pinch of shredded cheese, then fold the omelet over on itself.
  8. Top with the Border Fiesta mix, more shredded cheese, sour cream, jalapeños and green onions.
Notes Make the fiesta mix ahead and keep it in the fridge. More jalapeños, a splash of hot sauce or some avocado all work on top.

wesellis.com/blog/border-fiesta-omelet/

This is the ring omelet dressed up for a party. Same method, same low griddle heat, but instead of a quiet fold of cheese, it gets buried under fiesta mix, sour cream, jalapeños and green onions.

The ring does the work

A ring gives you a thick, round, even omelet on a flat-top without any pan-flipping heroics. Three things make it behave:

  • Heat the ring with the griddle. A cold metal ring on a hot surface is how eggs weld themselves on.
  • Oil everything. Inside the ring and the griddle under it. Be generous.
  • Pour slowly. Dump the eggs in fast and they'll sneak out under the edge. If a few do, no big deal. Let them firm up and toss them back on top.

Heads up

Don't rush the flip. Give the eggs the full 3 to 4 minutes to set, or you'll be scraping a half-cooked omelet off the griddle.

Save it for last

Omelets like a lower temperature than potatoes or bacon, so cook everything else first, turn the heat down, then make the eggs. They only take a few minutes and they're best hot.

The toppings

The star is the Breakfast Fiesta Mix. Make it ahead and it's sitting in the fridge ready to spoon on. After that it's cheese, sour cream, jalapeños and green onions, in whatever proportions you like.

Tip

Want more kick? Add extra jalapeños or a splash of hot sauce to the fiesta mix. Avocado on top is never a bad idea either.

LINKED FROM1 note

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