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.