I have always eaten a lot of eggs. Starting when I was a little girl, my sister and I would walk to Old Grandma’s house (just down the dirt road a stretch or over the hill and across the field) and eat 2 fried eggs – yolks broken and hard – for breakfast with Grandpa.
Later, I ate fried eggs in a restaurant when my dad took my little sister and I for breakfast.
Then, when I became a vegetarian in college, I ate a whole lot of eggs as they were a reliable source of protein.
When I moved out on my own, decent eggs were one of the few things I could cook, and I was still a vegetarian for a number of years after that, so eggs were often on the menu.
Anyway, I have a long standing love affair with eggs. (Someone from some Egg Council somewhere should be sponsoring this post; alas, they are not.)
Many, many moons ago, I had an old Pampered Chef recipe that used sautéed onions and green chiles to make the spicy filling for an oven omelette, otherwise known as a frittata, and I loved that recipe, right up until I lost it.
The only things I can remember from that old recipe are onions, green chiles, and eggs, so I threw those things together with some cheeses and thickeners to make this oven omelette that I simply love to eat.
When I haven’t had too many calories for the day, I will eat 1 1/2 pieces of this for supper. If I am on the border, I’ll eat just one piece and pair it with some roasted veggies which is probably the healthier way to do it regardless.
I hope you enjoy!
© 2019, Tara Ziegmont. All rights reserved.