About a month ago, I finally harvested my small green chile crop from my garden. After roasting, peeling, and chopping, I had just enough for two green chile enchiladas and a few mornings of green chile scrambled eggs.
Buried behind a large cluster of marigolds, I left the plants and forgot about them. Imagine my surprise this past week when I pulled out the marigolds to find yet another crop of green chile almost ready for harvest!
Now for those of you whose entire experience with green chile comes from a tin can of mild chiles bought at the local grocery store or the green sauce at Taco Bell, you have no idea what you’re missing. Fiery, flavorful chile makes everything taste better and packs a wallop of vitamin C to boot. And the best part is that it is almost entirely calorie-free.
I plan to roast, peel and chop my bonus crop and make an egg-white omelette that will not only set my taste buds on fire but make me forget I’m on a diet.
Here is my recipe for Green Chile Egg White Omelletes:
- 3 egg whites, whipped
- 1/4 cup low fat shreeded cheddar cheese
- 3 fresh green chile pods, roasted, cooled, peeled, seeded and chopped (for those of you who are using canned, a couple of tablespoons will do)
- chopped fresh cilantro, green onion, fresh tomato and bell pepper to taste
Heat small skillet and spray and non-stick cooking spray. When very hot, add egg whites. Immediately top with chopped vegetables, herbs and green chile. Sprinkle all but a small amount of the grated cheese. Cover with lid and cook until egg is no longer watery. Using a spatula, flip egg in half and continue cooking. Sprinkle with remaining cheese and serve.