Toot my horn spicy omelette. Toot my horn spicy omelette Jamey Hall. It's a moring breakfast mother use to cook. Saute onions in jalapeños together intil brown.
Pour the egg mixture into the skillet. Cook over medium heat, loosening the eggs periodically with a spatula. Let some of the liquid spill over the side of the cooked eggs. You can have Toot my horn spicy omelette using 4 ingredients and 2 steps. Here is how you cook it.
Ingredients of Toot my horn spicy omelette
- Prepare 2 of cage free eggs.
- You need Half of cup of dice onions.
- Prepare Half of cup diced jalapeños.
- You need 1 slice of American cheese.
I don't like to toot my own horn. Luckily, I did not come up with the Spicy Mayo that we use and sell at feast!, so I can go ahead and say without reservation that it is awesome. Hernan Franco, one of the cooks at feast! and the head chef at Beer Run (the man works A LOT) created the recipe before my arrival at feast!. When omelet is slightly set, sprinkle shredded cheese over entire omelet.
Toot my horn spicy omelette step by step
- Saute onions in jalapeños together intil brown.
- Add the eggs to the saute in cook for 5min fold omelette in half cook for other five min.
Carefully fold omelet over the filling. Plate and serve with more salsa, avocado, cilantro and sour cream for garnish. Pour the vodka into the pan, over top of the tomato paste and scrape up all golden brown bits from the bottom. Mix all of the ingredients together. I have to toot my own horn here.