Pimiento Cheese is one of the most beloved foods in the south. It’s our version of pate. Granted, it’s much humbler and less sophisticated than pate, but southerners are ones to like simple, feel-good foods without any airs.
Whether used as a spread on crackers, a filling between two squishy pieces of white bread, or as a burger topping, Southerners can’t get enough of this creamy, cheddar cheese mixture. One way I really like to use pimiento cheese is as an omelet filling. It produces and extra creamy and rich version of a cheese omelet. I’ve just made a real simple version using only some pimiento cheese and green onions, but some country ham would taste fabulous too.
- 1 cup (4-ounces) shredded extra-sharp cheddar cheese
- 1 (2-ounce) jar diced pimientos, drained
- ¼ cup mayonnaise
- 3 eggs per omelet
- 1 tablespoon milk per omelet
- salt and pepper
- 2 green onions, green parts only, sliced
- In a medium bowl, combine cheese, pimientos, and mayo. Stir well to combine.
- In a separate bowl, whisk together the eggs and milk. If making more than one omelet, only do one at a time. Season with salt and pepper.
- Lightly coat a nonstick pan with butter and heat over medium-high heat.
- Pour egg mixture into pan and stir with a rubber spatula for 5 seconds. Begin pushing the cooked portions to center of pan and tilt pan to let uncooked portions run to sides. When no more uncooked portions run to the sides, let omelet cook undisturbed until top begins to set.
- Add ¼ to ⅓ cup pimiento cheese mixture along one side of the omelet. Sprinkle green onion on top of pimiento cheese. Fold other side over. Turn heat to low and let sit for about 1 minutes to melt cheese.
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