Omelettes

• 1 to 2 tablespoons butter, melted
• 3 eggs, beaten lightly
• 2 roasted chiles, skin, ribs and seeds removed
• 2 tablespoons sour cream, preferably room temperature
• 1 teaspoon chopped chives, for garnish

1. Beat the eggs lightly, pour over two tablespoons of hot, but not browned, melted butter in a non-stick pan.
2. Move the cooked egg at the edges to the center of the pan, working counterclockwise.
3. When most of the egg is congealed and almost cooked, flip the omelette to finish the raw side, top with filling, and roll onto a warm plate.
4. Serve with hash browns or black beans and salsa fresca.
5. Variations:
6. Omelettes are a cooks playground.
7. Let inspiration guide.
8. Some of our favorites:
9. - Spinach, Bacon, and Gruyere
10. - Asparagus and Shaved Parmesan
11. - Mushroom, Ham, and Swiss
12. - Avocado, Bacon, and Cheddar

butter, eggs, chiles, sour cream, chives

Taken from www.cookstr.com/recipes/omelettes (may not work)