Pimento Cheese Omelet
The Masters golf tournament is coming up this weekend. I know a lot of people think golf on TV is really boring, and I couldn’t agree more. However, I’ve had some of the best naps of my life during this particular golf tournament!
It’s early April, so it’s usually just about the time of year we open up a few windows to get some fresh air flowing through the house. There’s usually not much else going on this weekend, so Jeff is home watching golf, and I’m on the couch reading magazines until . . . zzzzzzzz.
The sound of the announcers, the birds tweeting, the incredibly boring subject matter. I’m practically dozing off just thinking about it.
I don’t know where I learned this or why I know it, but the traditional lunch / snack served at Augusta National golf course is pimento cheese sandwiches.
Opinions range on whether they are actually tasty, or taste better than they should because of the environment they’re served in. I’m guessing my pimento mac and cheese is better than those sandwiches.
Regardless, I decided to take a few moments (before my nap) to whip up a breakfast inspired by this tradition. This Pimento Cheese Omelet takes just minutes to prepare and is full of flavor! Don’t forget the oven bacon!
Pimento Cheese Omelet
- 1 tablespoon extra virgin olive oil
- 2 large eggs, beaten
- 2 tablespoons shredded extra sharp cheddar cheese
- 1 tablespoon drained pimientos
- Pinch of salt and pepper
- 2 teaspoons chopped fresh chives
- In small nonstick skillet, heat oil over medium heat. Add eggs and let stand until edges of omelet just start to set. Working quickly, gently push cooked edges of eggs toward center of pan with rubber spatula, then tilt pan so that still-liquid eggs take the place of what was pushed to center. Repeat around edge of omelet until no more liquid egg remains.
- When top of omelet is almost set, sprinkle bottom half with cheese, pimientos and salt and pepper. Fold top half of omelet down over fillings and let cook 1 minute or until eggs are completely cooked and cheese is melted. Transfer to plate and serve topped with chives.
Hi Lori, that omelet looks amazing! I am doing a kitchen remodel and would love to have a marble tabletop like yours. Do you mind sharing what the marble type is? Thanks! xo, Jenny
Hi Jenny! I do not have marble countertops (I wish!). This is actually a small-ish marble pastry slab from Crate & Barrel: http://www.crateandbarrel.com/french-kitchen-pastry-slab/s285048
Sorry I couldn’t help more!
I have a couple items of note with regards to this post . . . Golf is not the most exciting thing to watch on TV, but the Masters is incredible. Even if they add the bird chirps and blowing breeze to the broadcast audio. Now that is out of the way, the recipe looks amazing. I did not get a chance to eat it, but I know pimento cheese is yummy, and you have been steadily improving your breakfast egg cooking skills. Nice write-up!
Oh how lovely. I’m from Louisiana and there are many uses for what we call Pimena Cheese.
Now I’m going to start calling it that, to, Margot! I think I’m the biggest fan of pimento cheese here in the “north.” LOL
Ha! Lori you can be an honorary Southern girl any time. Here’s a conversation about Pimena’ Cheese that went on for almost a year. If you have some time to waste you should read it. In any case David’s recipe is pretty much right. http://leitesculinaria.com/93649/writings-pimento-cheese.html
This omelette looks fantastic. I am all about eggs in the morning. Sometimes, I even make omelettes for dinner. Why not? Golf definitely puts me to sleep, too.
I hadn’t made an omelet in a LOOOOONG time before making this one, but as I was eating it, I was like “why don’t I make these more often?” haha.
I’m going to tune in to more golf. I could use a nice, long nap. I love that you stuffed pimento cheese in an omelet–genius!
Oh, put The Masters on this weekend, and you’ll have the best nap of your life. I guarantee it, Jennie!