Habanero Omelet

I made a pretty kickass omelet today. I usually just make my omelets with eggs and cheese which come out perfect every time. This time I decided to add a habanero, onion and red chile pepper.

Here's a quick recipe:

3 Eggs
1 Red chile
1 Habanero
1/4 medium onion
1/4 Cup shredded Cheese

In a small skillet, warm a tablespoon of olive oil. Place a large skillet on a large burner set just under your medium setting. Chop habanero and chile into tiny pieces, almost a mince. Cut onion into whatever size you feel. Saute all 3 in the olive oil.



Submerge 3 eggs in warm water for 5 minutes. Crack into a bowl and beat.

Take a tablespoon of butter and melt into large skillet. It should not smoke but sizzle vigorously at the right temperature.

THIS IS TOO HOT:



If you get smoke, remove pan from heat and shake for 30 seconds to cool. Slightly turn down your temperature and place pan back on heat.

To make the perfect omelet, pour eggs into skillet and stir vigorously with a spatula for 5 seconds. Wait 30 seconds, then shake the pan to spread more liquid. Add cheese. take spatula and circle outside of pan to loosen omelet. Add onions, chile and habanero. After 1 minute, Fold edge of omelet over and roll onto a plate. The bottom should be browned just perfectly. Garnish with oregano and Cayenne pepper. (Or your favorite powdered chile).

The process is so quick I could not get photos after the butter stage. Maybe later, I'll have Melanie take the photos while I cook.