This Hatch Zia Omelette, chock full of yummy peppers, mushrooms and Hatch Green Chile Sauce, is perfect for a Sunday morning brunch.
- 4 tsp. olive oil
- 4 scallions finely chopped
- ¼ large bell pepper cubed
- 4 large mushrooms sliced
- 12 eggs
- ¼ tsp. salt
- 1- 16 oz. jar BUENO® Hatch Green Chile Sauce
- Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms.
- In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
- Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom.
- Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes.