 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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).
2. 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. Yield: 4 servings.
|
|