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jalapeno omelette on a plate
5 from 6 votes

Jalapeno Omelette

Blog: www.nextinlime.com

Author: Nelo
Servings: 1

Ingredients

  • 3 large eggs
  • ⅛ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons water
  • 2 teaspoons (10 g) butter - (Note A)

For jalapeno filling

  • 2 teaspoons olive oil
  • 1 fresh jalapeno - very finely chopped, ribs and seeds removed (Note B)
  • 2 tablespoons onion - finely chopped
  • 3 tablespoons green bell pepper - finely chopped
  • 2 cloves garlic - minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ⅓ cup shredded cheddar cheese

Optional Garnish

  • some sliced jalapeno - or use chopped parsley or chives

Instructions

  • In a bowl, whisk together the eggs, salt, ground black pepper, water. Set aside.
  • Heat the olive oil in a non-stick frying pan on medium heat. Add jalapeno, onion, green bell pepper, garlic. Saute until slightly soft and fragrant, around 3 to 4 minutes.
  • Add ground cumin, dried oregano and stir a few more seconds. Then remove from pan and set aside.
  • Wipe the pan clean with paper towel, return it to the stove, turn down the heat to low and melt butter.
  • Meanwhile quickly re-whisk the egg mixture and pour in to the pan as soon as the butter melts. Then gently swirl the pan around so they spread out evenly.
  • Cover the pan with a lid (see Note C). I prefer see-through lids so I can keep an eye. Do not turn up the heat, keep it low. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
  • Next, put shredded cheddar cheese on one half of this omelette. Then distribute jalapeno filling mixture on top of it.
  • Fold the other half of the omelette over the filling. Cover the frying pan again, let it cook 1 more minute.
  • Carefully slide jalapeno omelette on to a plate, garnish with a few jalapeno slices and/or chopped parsley or chives. Enjoy!

Notes

Note A: Butter – if using salted butter, reduce the quantity of added salt.
Note B: Jalapeno – adjust the quantity to your heat preference. Removing seeds and veins/ribs may help reduce the spiciness, but I leave those in.
Note C: Pan lid – if your pan, like mine, didn't come with a lid, try lids from other pans/pots you have. Chances are you'll find a perfect fit among them.
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
Note E: Related – try this arugula omelette next.