Hatch Chile and Honey Goat Cheese Omelette

Alright friends, it’s time for my favorite omelette recipe ever. Ben and I have been making this hatch chile and honey goat cheese omelette for years now. I wanted to write about it earlier, but its star ingredient is only available seasonally. This ingredient is hatch chiles. Hatch chiles are a New Mexican staple. They’re a little bit sweet and smoky, and deliciously spicy (though you can select your preferred heat level when buying). While this pepper definitely make me miss New Mexico, they can actually be purchased roasted in Los Angeles from August to September! The dates range from year to year, but you can look up a list of dates and locations before going to the store. Here’s an LA list for 2019. And if you’re not LA based, a quick google search should give you all the info you need.

Some retailers will only sell hatch chiles in large quantities. Think 5 lb, 10 lb or 20 lb boxes. Others will allow you to buy less. If you end up having to buy a lot, don’t worry. These dudes hold up great in the freezer!

When creating this omelette, I wanted to keep ingredients to a minimum in order to really highlight their flavors. So this doesn’t require much. All you’ll need is hatch chiles, honey goat cheese, eggs, and chives. Also salt and pepper, because duh. As for technique, I used Alton Brown’s (I’ll detail this in the directions), but if you’re a confident omelette maker, use whatever method you like! For simplicity’s sake, I’ve written this recipe for 1 omelette. If you’ll be enjoying it with company, just follow it for each omelette you make. Assuming you’ve bought a dozen eggs and a bag of chiles, you should have enough for 4 omelettes.

Hatch Chile and Honey Goat Cheese Omelette

Hatch Chile and Honey Goat Cheese Omelette (Makes 1)

Ingredients:

  • 3 eggs
  • 1 hatch chile, chopped
  • 1 oz honey goat cheese, crumbled
  • 1 tsp olive oil
  • Finely chopped chives (to taste)
  • Salt (to taste)
  • Freshly ground pepper (to taste)

Directions:

  1. Soak the eggs in hot (but not scalding) water for 5 minutes. Then crack them into a small bowl, add a bit of salt and pepper, and gently beat the mixture with a fork.
  2. Heat the olive oil in a medium sized sauté pan for about 2 minutes. Spread it around to ensure even coverage, then pour the eggs in. Stir the eggs for about 5 seconds by sloshing the pan around while holding a rubber spatula in it. Some curds will start forming, so now you’ll want to get even coverage by picking the pan up and moving it around to cover the surface of the pan with the excess liquid. Then use a spatula to round up your edges, shaping your omelette and making sure nothing’s sticking to the edges of the pan. Now let the omelette sit, undisturbed for about 10 seconds so that it can form a crust.
  3. Add the hatch chile and honey goat cheese to the center of the omelette. Shake the pan a bit to make sure that nothing’s sticking, and fold the sides into a trifold. Now slide your omelette onto a plate, scatter some chives, black pepper, and a little bit of salt on top, and enjoy!

If you end up making this, don’t forget to leave a comment or tag me on Instagram!

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