Spicy western omelette
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.
Here are the vegetables and ham cooking in a sauté pan with a little oil.
And 2 eggs, beaten with a little salt and white pepper, cooked in a non-stick sauté pan with butter over medium-low heat.
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.
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.
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 .
Update January 22, 2019: I tried making it with one egg to reduce the calories. You can't fit all of the filling in one egg, but it works fine as sort of an open-faced omelette. Served with a half piece of multigrain toast with butter.