Spicy western omelette

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This is basically a western or Denver omelette with added 1/2 of a jalapeño. It was delicious! I think I'll make it this way now.

Here's the mise en place for one very full omelette. That's 2 oz. of diced baked ham, previously vacuum sealed and frozen.

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Here are the vegetables and ham cooking in a sauté pan with a little oil.

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And 2 eggs, beaten with a little salt and white pepper, cooked in a non-stick sauté pan with butter over medium-low heat.

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When the egg is almost done, add the filling to half, then fold the egg in half. I added a little too much filling so I couldn't get it to fold perfectly in half, but it tastes the same, regardless.

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This was delicious. I like the hot pepper addition to the standard Western omelette. Served with a homemade buttermilk biscuit (previously frozen). Defrosted overnight, split, reheated in the toaster oven, then buttered.


Update January 13. 2014: It occurred to me that since chorizo breakfast burrito and this are so similar, it really makes sense to cook both at the same time.

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Plus, having the filling made ahead makes making the omelette much easier in the morning. I just made the egg part, warmed the filling in the microwave for 35 seconds, and that was it! Serve with a buttermilk biscuit.

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This page contains a single entry by Rick Kasguma published on December 23, 2014 9:40 AM.

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