The Country Jalapeño Omelet
Updated September 24, 2019
The first time I ate a jalapeño pepper was when I was about 16 years old. The friends I had dinner with warned me not to eat one raw, but I ignored their advice and did it just to prove I could handle the heat. I couldn’t. I made the classical mistake of eating the whole thing raw, and then my mouth paid the price of that ardent foolishness. The next popular folly was to run my mouth under the kitchen sink faucet for an eternity.
My daughter, who takes after me, did the same thing when she was 16. Even though I tried to stop her (she insists I dared her to eat it, to my chagrin), I watched in horror as she swallowed an entire pod without even chewing it. We were eating dinner at an El Pollo Loco Restaurant in Las Vegas and had no recourse. My wife told me her eyes got watery and she started to choke followed by hacking coughs. Phew!
El Pollo Loco Dare:
So my Dad is always daring us kids to do things. So one day, in a El Pollo Loco restaurant in Las Vegas, Nevada, my Dad says “I betcha you can’t eat a whole jalapeno”. I, who won’t back down, decided it might be fun and entertaining. Not thinking another moment and popped the jalapeno in my mouth. First few seconds are not too bad. But then the heat , if that is what you call it, got so intense and fast. It was at this point that I regretted my decision and found out that water does not work at all! I don’t remember much after that but eventually the pain stopped. Next time someone dares you to do something or says “I bet you won’t….” just say no!!
Written by: Stephanie Black (Daughter)
Well, if you think I learned my lesson, think again. I just made my latest omelet creation with raw jalapeños (sans the seeds) and forgot to wash my hands. Yep! You guessed it! I rubbed my eyes and, voila! I am just now recovering from repeated face washings and eye drop insertions, and I couldn’t even open my eyes for 15 to 20 minutes. So much the price for loving the flavor of those little ‘beasties’.
Omelet Flavor And Cooking Technique
My favorite breakfast at The Waffle House is the Fiesta Omelet which contains sliced jalapeños, and the cook will add extra ones if you ask. If you have that meal with their delectable hash brown potatoes, it is a full meal in itself.
I eat way too much at one sitting, because I also include an order of grits and 2 sausage patties. With a small glass of orange juice, the calorie count is around 1800. So I am not planning to do that anymore. Still, I will order that particular omelet, even if I get nothing else.
So my goal is to start creating omelets with lots of flavor. Until I made the one described in this blog, most of them were sort of bland. I would take 2 whisked eggs and add cheddar cheese and some seasonings, and that was it. However, the original goal was to teach myself the mechanics of how to make the actual omelette itself without creating a big mess. And that takes patience and your own workable technique.
What I do for simplicity and safety is I first take a small round saucepan with a non-stick surface about 8″ in diameter. Then I coat the bottom with a heavy dab of real butter with temperature set at one notch above the low setting. Then I whisk the eggs and pour them into the warm pan.
Next I add the shredded cheese on one half (side) of the eggs. Next I sprinkle on the remaining ingredients, again on 1/2 of the mix. The other half is completely empty except for the bare eggs. As it cooks, the bare side is your indicator. No flipping at this point. The low setting lets it cook perfectly with no browning on the underside.
As the bare side firms up, I gently start lifting the edges to free up any sticky parts. Then I take a big wide spatula and insert it under the bare side and start my folding process. To keep everything positioned properly, I gently shake the spatula to work it under the eggs and flip it so that the fold matches the other side. Then I tilt the saucepan and slide the finished omelet onto the plate with the round side pointed towards the outside edge. This leaves room for added breakfast items like sauce or hash browns, or even grits if you prefer.
Be sure to wash your hands with detergent or hand soap after you finish handling the jalapeños. Simply rinsing your hands with water does not work. The capsaicin chemicals that make the heat do not mix with water. You might want to include a glass of milk with your meal to temper the burning on your tongue if you are not accustomed to spicy foods.
The Country Jalapeño Omelet
- 3 eggs (whisked_or mixed in blender for fluffy texture)
- 1/8 cup of chopped Feta Cheese
- 1 sliced jalapeño (remove the seeds to cut heat in half)
- 1/4 cup of diced fresh tomatoes
- 1 sprig green onions diced
- Pinch of salt
- 1/2 medium onion chopped, sauteed
- 1/4 cup of diced ham
- 1/8 cup of shredded Cheddar Cheese (sans Feta Cheese)
- Diced sauteed mushrooms (flavor additive)
- Start heating saucepan on second lowest setting on cook top
- Slather generous dab of butter over the entire bottom and sides
- Whisk 3-eggs in bowl (or mix in blender), and pour into pan
- Add the shredded cheese (if this option is chosen) on one half of the egg mixture
- Add the remaining ingredients on top of the cheese (see picture above}
- Wait patiently for the bare side to firm up
- Start prodding the edges so that the omelet slides freely in pan
- The moment the open side firms up, slide spatula underneath
- Gently wiggle it until it reaches the center
- Lift the whole (bare) half side slowly and fold over until it matches other side
- Slide onto dish so that the round side matches curvature of plate.
The underside of the omelet should be a nice even yellow color with no brown spots. Keep in mind that eggs continue to cook after you remove them from the pan. Don’t worry about melting cheese squirting out the sides. It will firm up within a minute or so.
If you add milk expect the omelet to brown on the underside and stick to the pan. It will then fall apart when you lift it with the spatula.
For an added flavor topping, finish off your creation with some homemade salsa.
The only store-bought brand I like is Herdez Salsa because it doesn’t have that preservative taste that the other brands have.