Hot ‘n’ Spicy Omelet
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.
Total TimePrep/Total Time: 15 min.
- 1 tablespoon butter
- 1 tablespoon canola oil
- 8 eggs
- 2 tablespoons water
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.
Nutrition Facts1 piece: 209 calories, 16g fat (5g saturated fat), 433mg cholesterol, 451mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 13g protein.
Originally published as Hot 'n' Spicy Omelet in Quick Cooking November/December 2000
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