Omelet with Hot Chili Sauce and Cheese

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the best breakfasts I have ever dined on was an early-morning meal in San Antonio. My hostess had served an assortment of Tex-Mex foods at a buffet the evening before and there were a few leftovers, among them her version of what is called in the Southwest a pico de gallo, a fiery hot side dish of chopped chilies with tomato and avocado. I made omelets and used the pico de gallo (the actual translation is “rooster’s beak,” which picks at the palate) as a filling. I blended it with grated sharp Cheddar cheese.


  • 4 eggs
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 4 teaspoons unsalted butter
  • 2 to 4 tablespoons Hot Chili Sauce with Avocado
  • 4 tablespoons packed, grated Gruyère, Swiss, or Cheddar cheese


  1. Make 1 omelet at a time. Break 2 eggs into each of 2 small bowls. Add salt and pepper and beat until thoroughly blended.
  2. Heat a small, well-cured omelet pan or use a nonstick pan.
  3. Heat 2 teaspoons butter in the pan. When it is sizzling, add 2 beaten eggs. Cook over high heat, shaking the pan and stirring rapidly with a fork held parallel to the bottom of the pan. When the eggs start to set, tilt the omelet pan and tap it against the stove burner. This should make the omelet slide about 1 inch away from the hand, curving the omelet.
  4. Spoon 1 or 2 tablespoons of the hot chili sauce and 2 tablespoons of the cheese in the center of the omelet. With a fork, carefully and neatly fold the omelet into thirds to enclose the filling and give the omelet a neat, oval shape with pointed ends. Slide the omelet, seam side down, onto a heated plate. Serve immediately.
  5. Use the remaining ingredients to make another omelet.