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Recipe Thursday-Jalapeno Omelet

Posted on July 30th, 2014 | Posted in Breakfast and Brunch, Recipes

Jalapeno Omelete (1 of 1)

My coworker ordered in 10#’s of jalapenos and only needed a few, so I reaped the perks of the purchase! I looked at the ingredients that I had on hand and came up with a Jalapeno Cheddar Omelet with Sour Cream. Nothing too fancy, but delicious and easy for a week night dinner. My homemade rye bread complimented the dish perfectly too!

Yield 1 Omelet
2 large eggs  (EGG014, 15/1DOZ, EK Martin)
1 tablespoon butter (880025, 36/1#)
1/2 jalapeno pepper, diced (00814, 10#)
1/4 cup shredded yellow cheddar cheese (774136, 4/5#, Golbon)
1 tablespoon sour cream (HPH050, 5#, Crowley)

Heat skillet over medium heat. Melt butter and saute jalapenos for 2 minutes. Meanwhile in a small bowl whisk two eggs and season with pepper. Pour over scattered jalapenos and turn heat to medium low. Once egg is set sprinkle cheese over egg and cover with lid for two minutes or until cheese is substantially melted. Serve with toast and sour cream!

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