Omelet With Hot Chili Sauce And Cheese

1. 1

   Make one omelet at a time.

2. 2

   Break two eggs into each of two small bowls.

3. 3

   Add salt and pepper and beat until thoroughly blended.

4. 4

   Heat a small, well-cured omelet pan or use a nonstick pan.

5. 5

   Add two teaspoons of butter to the pan.

6. 6

   When it is sizzling, add two of the beaten eggs.

7. 7

   Cook over high heat, shaking the pan and stirring rapidly with a fork held parallel to the bottom of the pan.

8. 8

   When the eggs start to set, tilt the omelet pan and tap it against the stove burner.

9. 9

   This should make the omelet slide about one inch away from the hand, ''curving'' the omelet.

10. 10

    Spoon one or two tablespoons of the hot chili sauce and two tablespoons of the cheese in the center of the omelet.

11. 11

    Quickly, with a fork, carefully and neatly fold the omelet into thirds to enclose the filling and give the omelet a neat, oval shape with pointed ends.

12. 12

    Slide the omelet, seam side down, onto a heated plate.

13. 13

    Serve immediately.

14. 14

    Use the remaining ingredients to make another omelet.

* Per serving · 4 servings · Values may vary.

No additional tips available.