Husband Habanero Chili Omelette:

One of my Husband favorite breakfasts is a chili cheese omelette. There is nothing quite like starting your day with a delicious, hearty, breakfast. If you’re looking to elevate your morning routine, look no further than the chili cheese omelet! This satisfying dish combines fluffy eggs zesty chili and gooey cheese fir a flavor packed meal that will keep you energized all morning. 

Ingredients:  

  • 3 large eggs  
  • 1/4th cup husbands habanero chili
  • 1 Tablespoon milk
  • salt and Pepper
  • Vegetable oil 
  • Shredded Cheese   

Instructions:  

  1. Whisk the Eggs: in a bowl, crack the 3 eggs and whisk them with the milk salt pepper. Whisk until combined and slightly frothy.  
  1. Heat the pan: in a non-stick egg skillet ass a couple sprays of oil over medium heat until hot be sure not to burn the oil.  
  1. Cook the eggs: pour the eggs into the skillet. Let them cook undisturbed for about 1-2 Minutes, allowing the edges to set. Gently lift the edges of the omelet with a spatula and tilt the pan to let the uncooked eff flow to the edges. And flip the omelet.  
  1. Add the chili and cheese (today I used fiesta cheese): once the eggs are set spoon the cooked chili evenly over one half of the omelet sprinkle the shredded cheese in top of the chili.  
  1. Fold the omelet: carefully fold the other half of the omelet over the chili and cheese. Allow to cook for another minute or so until the cheese is melted. Top with more cheese turn off heat and place a lid over the omelet until the top cheese is melted.  
  1. Serve: gently slide the omelet into a plate. Top with any additional garnishes you may like. I like to add green onions to mine.