The Chile Relleño Omelet

During my recent trip to Vegas, I discovered a restaurant serving what I consider to be one of the better breakfasts I have eaten, a chile relleño omelet. Never one to simply have something once, I decided to give them a go at home.
There are some obvious differences when cooking at home compared to what you are served at a restaurant. For example, I never cook omelets with four eggs, but that (or three) is pretty much the standard at a restaurant. Big deal? Not usually, but I was planning on stuffing a pretty good amount of stuff into this omelet. I'll be honest, my first one completely fell apart (I ate that one and gave the nice one to my wife). I believe this is more about patience than anything, having the omelet set up really helps you manipulate it as needed.

No matter, I figured it out, piled them with salsa and some sour cream, and they were extremely tasty.

Chile Relleño Omelets
Makes 1

2 eggs
1 green chile
1 T milk or water
3 ounces Colby-jack cheese (or more depending on your taste)
3 tablespoons salsa
2 tablespoons sour cream
Chopped cilantro (optional)

To roast the chile you can grill it until black and blistered, broiler it (on high) until blistered, or do it over a gas stove. Make sure to turn often. Once roasted, let cool slightly and then peel off skin and remove stem and seeds. Stuff with one ounce of the cheese and set aside.

Mix eggs, milk, and some salt and pepper well in a small bowl. Heat a 10 inch non-stick skillet over medium heat and preheat your broiler to high. Add a small dollop of butter to the pan to coat. Pour eggs in, moving pan around to coat bottom. Using a spatula or chopsticks, whisk the eggs around for a count of ten. Once finished, swirl the egg to coat the bottom of the pan. Lay the chile down the center of the omelet; it should reach end to end. Sprinkle some more cheese if desired. Cook until almost set. Fold omelet in half or in thirds. Top with salsa and the rest of the cheese. Place pan under broiler until cheese is melted. Transfer to plate, top with sour cream and cilantro. Enjoy!