Food

Cheesy Sriracha Omelette

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3 eggs

2 tablespoons of green onions

1/4 cup of thinly sliced onions

1/4 cup of diced tomatoes

1 tablespoon of seasoned salt

1 teaspoon of black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

2 tablespoons of sriracha

1 tablespoon of melted butter

1/3 cup of shredded Cheddar Cheese or pepper jack cheese

 

  1. Crack the eggs into a bowl.
  2. Add the onion powder, garlic powder, black pepper, seasoned salt, and sriracha.
  3. Whisk the eggs together  with the seasonings for about 2 mins.
  4. Add the green onions, and thinly sliced onions.
  5. Heat 2 tablespoons of butter over medium heat in a saucepan.
  6. Pour the egg mixture into the pan, slowly.
  7. Let the mixture sit for a min or two.
  8. Use a plastic spatula to lift the edges around the omelette. Continue to do this until the middle of the omelette begins to bubble.
  9. Add the cheese and use the spatula to gently lift one side of the omelette and lay it on the other side.
  10. Add cheese to the top of the omelette and cover for a min or two, until the cheese melts.
  11. Gently remove from the pan, and add the diced tomatoes on top.

 

Good morning everyone, how are you? I’m visiting a friend at the moment and I made breakfast this morning. I haven’t made an omelette in awhile, but this one came out well.

Omelettes take patience, and endurance. I have learned that you have to cook omelettes slowly, and wait for the right time to flip them. Also, if they fall apart, don’t worry, just add the piece back to the omelette, and flip it.

When I make my omelettes I pour the egg mixture into a warm pan and I wait for 2 mins before touching it. Then, I use a spatula to gently lift the edges, to allow the uncooked egg mixture to run off toward the edge. When I can lift the edges and the spatula goes under the omelette with ease, I know it’s time to flip.

Give it a try and please ask me any questions you may have. I’d like for us to learn from each other. Have a great morning, or night.

 

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16 thoughts on “Cheesy Sriracha Omelette

  1. This looks delicious. Being a sriracha lover and chef, I thought you would enjoy this funny story. The only time I have tried to make meatballs OR used sriracha, turned into a nightmare. I was trying to make sweet and sour meatballs in the slow cooker. My friend gave me this “super easy” recipe that consisted basically of grape jelly and chili sauce. Wellllllll….I didn’t have chili sauce, but I DID have a whole bottle of sriracha. Being the chef you are, I am sure you know where this is going. Let me tell you, I tried to temper it with everything I could think of…cream cheese, sour cream, you name it. It did not matter. My brave husband choked down about two, but his mouth was on fire for awhile. Moral of the story: sriracha and chili sauce are apparently not equivalent… ha ha!

    Liked by 2 people

  2. Your instructions are excellent! Take it from someone who has trouble recognizing a frying pan. I had to Google “sriracha” (LOL). What’s on your menu for Christmas dinner? We usually go w/ a ham. But Christmas Eve we do the seven fishes. It’s an Italian tradition. Do you know it? Have a very Merry Christmas!

    Liked by 1 person

      1. In the Catholic church, abstinence from meat used to be the rule on certain days. Seafood was an obvious and delicious substitute. On Christmas Eve, in particular, the seafood meal is meant to symbolize mankind’s long wait for a Savior.

        People, also, used to attend midnight mass in greater numbers. While they had to fast to take communion, a festive meal in the middle of the night (after mass) was not uncommon. The Reveillon dinners in New Orleans are an example.

        As far as I know, you can use any kind of fish, as many kinds as you like, and make the fish any way you want. Fried fish tends to taste best hot, so frying alot of the fish while guests wait can be a challenge for the cook. Cold shrimp salad is perfectly acceptable.

        Now you’ve exhausted my culinary knowledge on the subject (LOL). I’m better at eating than cooking.

        Liked by 1 person

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