Pimento Cheese Omelet
I figured my three year old would dig an omelet because he generally likes eggs and loves stuffing food with other food (who doesn’t)? I tried to explain the concept of an omelet to him and asked him what he would put in it.
Interesting… but WRONG. (Meanwhile, my food blogger brain starts processing if there is any way to actually make some sort of crazy sweet unicorn/sprinkle omelet). NOPE. Terrible idea.
After I told him it was usually veggies or cheese, he got much less interested and just wanted cereal.
Fine dude. That means I can make my omelet any way I want. The way I wanted it on one particular day was jam-pack-stuffed full of quick homemade spicy pimento cheese. The resulting omelet is definitely not kid friendly, but is fast to make and if you have some leftover pimento cheese it’s great on crackers as a snack.
Ditch the kid-friendly recipes today and make this for the adults. Kids don’t eat real food anyway.
- In a small skillet over medium heat, add 1 teaspoon butter and halved jalapeno. Cook until jalapeno is soft and charred in spots, maybe 3-4 minutes. Remove jalapeno, remove seeds from pepper, and chop.
- In a small bowl, mash together cheddar cheese, chopped pimento peppers, and jalapeno. In a separate bowl whisk together 2 eggs per omelet.
- In a small (8-inch works) omelet skillet, add 1 teaspoon butter over medium heat. Once melted add 2 whisked eggs. As the eggs cook, use a spatula to push the cooked egg to the center. Tilt the pan a bit to let the uncooked eggs flow outside.
- When most of the egg liquid is cooked, there still might be a thin uncooked layer on top, add half of the filling mixture to half of the omelet. Fold the omelet over and cook for 15-30 seconds on each side until the eggs are set and the cheese is starting to melt out of the omelet.
- Slide omelet out onto a plate and garnish with scallions. Season with salt and pepper and eat while warm.
Pimento Cheese Omelet
In the world of confusing food things, these suckers are up on the list. Pimento = Peppadew but you’ll find they labeled both ways depending on the store. Generally, if they are chopped and jarred they are called pimento for some inexplicable reason, but if you find them whole (my preference) then they will be called peppadew. I like to get them whole so then you can chop them a little chunkier.
To add some spice to the mix, I quickly sautéed a halved jalapeno in a little butter until it was blistered on both sides. Just a few minutes will do the trick.
Then remove the seeds from the pepper and mash it up with some of the chopped peppadew and cheddar cheese. This is such a delicious little spread. You could process it a bit in a food processor and have a really classic pimento cheese spread. For omelets though, leave it chunky.
Everybody should know how to make a simple omelet. Whisk together two eggs and then melt some butter in a small omelet pan over medium heat. Pour in the eggs and as the eggs cook, gently push the cooked eggs to the center and let the uncooked eggs flow out to the outer part of the pan to cook.
There’s NO need to flip the egg. Once most of the egg is cooked, it’s fine if there is a small layer of uncooked egg, then you can add your filling.
Gently fold the egg over and cook the omelet for a few seconds on each side to finish cooking the eggs and melt the cheese. DONE DEAL.
Slide it onto a plate and garnish with scallions, salt, and pepper. YUM.
I used to make a lot of omelets, but this pimento cheese filled omelet is now high on my list. It’s a keeper for sure.