“There is no such thing as a pretty good omelette.”

French Proverb

This is the way to make a very good omelette. It’s an open-faced omelette, and it looks as good as it tastes.

3 eggs

1 tablespoon butter

5 slices Cajun sausage, cut on diagonal

2 tablespoons green onion, chopped

2 tablespoons white onion, chopped

2 tablespoons mild Ortega chili

2-3 slices cheddar cheese

1 cup shredded iceberg lettuce

2 tablespoons guacamole

2 tablespoons hot salsa

1 tablespoons sour cream

Beat eggs with a pinch of salt. Heat a skillet to medium-high and add butter. When butter foams, add eggs, swirling the pan as they set. When the omelette is almost firm, lay sausage slices on top in a star pattern. Add salsa and sprinkle onions on the omelette. Add the cheese to the center of the omelette. Add the Ortega chile. Remove the pan from heat and put under broiler until cheese is melted. Remove and slide omelette onto a plate. Cover a third of the omelette with lettuce. Put the guacamole and sour cream side by side on top of the lettuce. Garnish with parsley and serve.

Serves 1

Recommended Wines

Sangria