Spicy Jalapeño Omelette

This is a super simple meal. I mean, it's an omelette. How hard is that? It's not super complicated, but every now and then, I like making them just to try out different ingredient pairings and stuff. They're so good for experimentation. And they're also good for getting rid of ingredients that you need to use up. So ya, that's why I make omelettes all the time. It's never the same exact experience twice, it seems... for me at least. Here's my Spicy Jalapeño Omelette. I feel silly making a recipe thing just cause it's so easy but whatev. So easy in fact that I can't really explain what I did or give exact measurements. Also, this was the omelette I decided I would just go all out with in terms of spiciness.

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
  

Easy steps (takes like 15 minutes or less)

1. 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.
   
2. 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.
   
3. 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.
4. 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.
5. Grate some habanero cheddar onto your eggs. Just grate however much you want depending on the level of spiciness you want.
   
6. 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!
7. Then when that's all done, transfer your omelette onto a plate and grate some more habanero cheddar onto the top.
   
8. 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.
9. I served this over toast and butter, which served as a sort of neutralizer to the spiciness of the omelette.

Anyways, this is a really badly written recipe just because there's so much room for variation. I really enjoy a lot of heat, but a lot of people may not. So you can vary the levels depending on how much of each ingredient you put. So anyways, that's what I did with this omelette. It turned out nice and spicy like I wanted. I just took a bite of the toasted bread and butter every time it got too hot. Then I would continue eating. Haha.