Chili Beak oil is a great option to add a delicious kick and enhance the flavor on your omelettes, scrambled eggs, devil eggs, poached, sunny side...

4 large eggs
1/8 tsp sea salt 
1/8 tsp ground black pepper 
1/4 tsp chopped fresh thyme 
1 tsp olive oil1 Tbs Chili Beak
1/2 cup  slices onion 
1/3 cup  slices or little square yellow bell pepper 
1/3 cup slices or little square green bell pepper 

>This recipe is for 2 omelettes, Use half of all the ingredients to make 1 omelette first and proceed to make the 2 omelette following the same preparation instructions

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. Heat a nonstick skillet over medium-high heat. Add 1/2 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers and thyme; sauté 4 minutes or until vegetables are crisp-tender. Set them on the side.
3. Add 1/2 Tbs of Chili Beak oil to pan; swirl to coat. Add the egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set.  Sprinkle your vegetable mixture. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. You drizzle more on top if desire.



06/02/2016 9:41pm

Such a classic breakfast and Chili Beak makes it even better.


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