Like many food-obsessed fans of Hulu’s The Bear, we had to replicate the omelet that Sydney (Ayo Edebiri) makes in episode 9 of the final season as a gesture of love and comfort for a pregnant Natalie (Abby Elliott).

Assuming you have a decent non-stick pan, it’s an easy dish. But a few key elements set it apart from the standard omelet. For starters, Sydney whisks three eggs together and then forces them through a medium sieve. We’d never heard to sieving your eggs for an omelet, but it does break down the egg whites so they blend more cleanly with the yolks. That eliminates streaky white sections in the omelet.

Sydney also uses three tablespoons of butter in the omelet pan. Pretty much anything with three tablespoons of butter is going to taste good.

She also fills the omelet with a strip of piped Boursin, a soft French cheese with a lot of garlic and chopped chives in it. Given that Boursin is a bit expensive, we discovered that three parts soft goat cheese thinned with a little sour cream can substitute. Of course, you have to mix in some grated fresh garlic and chopped chives.

The real kicker that got the Internet so excited was the final topping. Sydney crushed some ridge-style sour cream and onion potato chips and sprinkled the crumbs on top. It is exactly the right touch.

Delicious and comforting, though we can imagine that a pregnant mum would have found it awfully rich, as we did. So we’ve come up with an alternative.

Change of scene for the omelet

Now that it’s the season for green chile — even in Massachusetts we can get enough New Mexico-style peppers to roast — we though it might be cool to try a cross-cultural version. We think of it as El Oso omelet. It’s filled with leftover green chile and plain goat cheese, as shown in the photo.

We don’t bother with a recipe for green chile. We start with a pile of New Mexico or Anaheim fresh green chile peppers that have been blistered over a fire, then peeled. We throw away the stems and the seed heads and some of the ribs when we chop up the peppers.

We soften a chopped onion and a few cloves of garlic in oil in a deep frying pan (about 5 minutes over medium heat). Then we add some ground meat (beef, pork, or lamb) and continue cooking until the meat browns. At that point, in go the chopped chiles and some pureed tomatillos. We control the spiciness of the dish by limiting how much of the seeds and ribs get into the pot. We salt lightly and cook until the peppers are al dente—not mushy but not crisp. We sometimes add ground cumin, ground coriander, and more salt to taste. The dish is best if you ‶age″ it overnight in the fridge. It’s great on burgers, eggs, rice, or tortillas.

It’s also great in the El Oso omelet. For a final Southwestern touch, top the omelet with crushed Fritos.