Red pepper flakes add plenty of fiery zip to this omelet from Dixie Terry of Goreville, Illinois. "It's a favorite at our house - for breakfast, brunch or supper - with sausage or bacon, home fries and hot biscuits," she shares.
Recommended: 21 Breakfast Sandwiches Ready in 30 Minutes
VERIFIED BY Taste of Home Test Kitchen
- 8 eggs
- 2 tablespoons water
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter or margarine
- 1/4 teaspoon crushed red pepper flakes
- In a bowl, beat eggs. Add water, garlic, salt and pepper. In a large nonstick skillet over medium heat, heat oil and butter. Add egg mixture; as eggs set, lift edges, letting the uncooked portion flow underneath. When eggs are completely set, remove from the heat. Fold omelet in half and transfer to a warm platter. Sprinkle with red pepper flakes. Yield: 4 servings.
Originally published as Hot 'n' Spicy Omelet in Quick Cooking December 2000, p36