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Cheesy Jalapeno Omelet

Spice up your morning with this easy and Cheesy Jalapeno Omelet. Made with eggs, jalapeno peppers, and your favorite cheese, this savory pepper omelet is the best way to start your day.

Recipe tips and substitutions

  1. To make it less spicy, remove the seeds and veins from the jalapeno.
  2. For deeper flavors, saute the diced jalapeno with chopped onions and garlic in the skillet before adding them to the scrambled eggs.
  3. Use different kinds of peppers to adjust the flavor and heat. Bell peppers are mild and sweet whereas poblanos are much spicier and smoky.
  4. Bump up the nutrients by adding in more veggies like tomatoes, onions, or chopped zucchini.
  5. Give it some protein by adding black beans, bacon, shredded chicken, or tofu to the mix.
  6. The cheese choice is yours! Feel free to use cheddar, swiss, cotija, queso fresco, pepper jack, or any cheese you enjoy.
  7. Do you like your omelets extra fluffy? Add a splash of milk or cream to the scrambled eggs.
  8. To keep your omelet from burning, make sure the skillet is not heated too high. This will scorch the outside and undercook the inside. Maintain an even medium heat and only flip the omelet when it’s ready!
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Ingredients

  • ▢ 6 eggs
  • ▢ 2 tablespoons milk
  • ▢ 1/2 teaspoon salt
  • ▢ 1 jalapeno seeds removed and finely diced
  • ▢ 1/4 cup shredded cheddar cheese
  • ▢ 1 tablespoon butter

Instructions

  • Crack eggs open into a medium-sized bowl and add milk, salt and jalapenos. Beat eggs with a fork to fully mix everything together.
  • Add butter to a large skillet over medium high heat. Once butter is melted, pour in 1/2 of the egg mixture into the skillet.
  • Cook eggs until firm, about 3-4 minutes. Add 1/2 of the cheddar cheese to one side, and then fold the other side over making an omelet. Continue to cook for 1-2 more minutes on both sides until crispy and fully cooked.
  • Remove from skillet and repeat directions to make the other omelet. Serve and enjoy!

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Simple Green Tomato Chutney Recipe

Simple Green Tomato Chutney Recipe

Got green tomatoes? Give this recipe a try! As the spring slowly approaches us with warmer weather I am getting excited to grow my vegetables again and start canning, fermenting on full effect! This green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.

EQUIPMENT

Stainless steel pan
Clean and sterilized jars

INGREDIENTS

  • 1 Kg Green Tomatoes 2.2 lbs or about 6 cups / skinning is optional
  • 1 Kg Red Onions 2.2 lbs or about 6 cups
  • 150 g Raisins 5.2 oz or about 1 cup
  • 3 Garlic cloves
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Black pepper
  • 2 tsp Sea salt
  • 500 g Brown sugar 2½ cups
  • 1 Litre Malt Vinegar* 32 fl oz or about 4¼ cups

INSTRUCTIONS

1. Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.

2. Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to med-low and simmer uncovered. Depending on batch size and your appliance’s heat, it can take one to three hours. Keep an eye on it and stir regularly.

3. The chutney is ready when it’s reduced down and appears thick and brown.

4. Spoon the chutney into warm, sterilized jars and seal with lids. It’s common in my house to reuse supermarket jars for this preserve and to simply finish with this step. However, it’s better to use proper preserving jars and to water-bath the jars after they’re filled*.

5. Water-bath the jars to ensure that they’re fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil then lower your jars in so that they’re not touching and that there’s at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.

6. Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

2. Green Tomato Chutney Recipe

225 g green tomatoes
225 g apple
225 red onions
120 g light brown sugar
150 ml malt vinegar
1 tsp salt
1 tsp ground garlic
2 cm piece of ginger
50 g sultanas

Method 👇
1. Roughly chop tomatoes, apple and red onions
2. Add chopped vegetables to a large saucepan with sugar, vinegar, salt, garlic and ginger
3. Bring the pan to the boil before reducing to a simmer for 45 minutes, stirring occasionally to prevent the chutney from sticking to the bottom of the pan
4. Add sultanas and continue to simmer for 15 minutes
5. Remove from the heat and allow to cool before serving

We recommend serving ploughman’s style, with bread and lavishings of butter, cheese, ham and pickle 🚜👨‍🌾

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