Ingredients (serves 1)
- 3 eggs
- 2 scallions, chopped
- 1/2 jalepeño pepper
- habanero cheddar
- a few dashes of ground cayenne pepper
- a little bit of olive oil
- salt + pepper for seasoning
- Turn your stove to medium heat. Take your small skillet and pour in enough olive oil to coat the bottom of the pan. I don't like giving exact measurements for this stuff -- I'm sure you guys know how much oil you need to do this.
- When it gets hot enough, throw your scallions in and let them sauté for about 5 minutes. I know scallions are mild enough as it is, but I used a fair amount so I wanted to cook them way down to sweeten them a little. If you like the pungent taste of scallions, just throw in 1 chopped scallion near the very end instead. Anyways, when they're done sautéing, add in a little more olive oil so that the eggs won't stick to the pan when you throw them in there.
- Beat your 3 eggs in a separate bowl. Season them with salt and pepper and then pour them into your pan. Turn the heat down to low.
- Dice up half your jalapeño. I used half only because I included the membranes and the seeds, the parts of the pepper which have the most heat. If you don't want the seeds, use the entire pepper instead for a mild spiciness. Or if you want a lot of heat, use it all up, seeds and all! Throw them into the pan as well, and kind of spread them out over the egg.
- Grate some habanero cheddar onto your eggs. Just grate however much you want depending on the level of spiciness you want.
- Then, I don't know how people make omelettes, but I just kind of wait until most of the bottom layer of the eggs is cooked and its hard enough that I can fold it in half and flip it over to close the edges. That's why I do this on low, so that the egg doesn't burn on the bottom but the rest of it gets cooked as well. So ya, that's what I did. Make your omelette however you usually do!
- Then when that's all done, transfer your omelette onto a plate and grate some more habanero cheddar onto the top.
- Sprinkle some ground cayenne pepper onto your omelette. Why would we want to do this: 1) more heat!! and 2) to add some nice color. Add however much you feel you can handle.
- I served this over toast and butter, which served as a sort of neutralizer to the spiciness of the omelette.
Good content. You write beautiful things.
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