Habanero, Feta Cheese and Basil Garden Omelet
Get your heat fix early in the morning with this garden omelet featuring the sweet habanero, paired with fresh basil. Feel free to be liberal with the feta cheese, as much as you prefer, though feta is a powerful tasting cheese.
Ingredients
- 1 to 2 habanero peppers, minced
- 3 fresh large eggs, beaten
- 4-6 large fresh basil leaves, chopped
- 1 tablespoon feta cheese
- 1 teaspoon olive oil
- Sliced avocado for topping
Cooking Directions
- Heat a frying pan to medium heat and add oil.
- Add beaten eggs and spread evenly across the pan to allow even cooking.
- Spread habanero peppers, basil, and feta cheese over the center and cook about 1 minute, or until eggs begin to harden.
- Fold eggs in half over the fillings, then fold in half again, forming a small egg pocket.
- Cook another 1-2 minutes, allowing egg to cook thoroughly and cheese to melt within. Do not overcook or burn.
- Transfer to a serving plate and top with extra basil leaves and sliced avocado.
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