Good Morning World!

It seems we spend a lot of time celebrating National Days or honoring our Great States while sharing delicious recipes. While that’s all well and good – Lord knows we love yummy inspiration – sometimes it’s nice to just cook for the sake of cooking.

If you’ve been following for a while, then you know that Hubby and I are amateur gardeners. We plant about 12 tomato plants (6 varieties), 4 tomatillo plants and 12 pepper plants (6 levels of hot). When it comes to peppers, jalapenos and Fresno are our annual favorites. As for the rest, it’s a matter of what’s available. This year we planted Hot Fish Peppers, Serrano, Cayenne and Carolina Reapers. This is our first year with reapers. Haven’t done much with them aside from drying. I want to try grinding the reapers to use sparingly as a seasoning for some concentrated heat.

A first this year are a variety of bell peppers. Big Berthas for stuffing, Roumanian Rainbow for general cooking and Cajun Bells for – well, Cajun cooking. The level of heat in a Cajun Bell is similar to that of a fully ripe (red) Jalapeno. While that might not seem hot, our garden tends to grown peppers that are on the higher end of the heat index. They are an amazing pepper. I truly hope the nursery will offer Cajun Bells again next year. I love them – put them in everything from Tacos to Omelettes. Wow – what a way to wake up your dishes. Now if you can’t find Cajun Bells, use jalapenos. Either way, these are spicy and oh so delicious morning omelette. Enjoy!

Awesome Morning Omelettes
2 cups diced Ham
4 Red Cajun Bell Peppers
1/2 cup small Tomatoes
8 Whole Eggs
4 Egg Yolks
4 tablespoons Milk
Salt to taste
Black Pepper to taste
Butter as needed
1 cup Monterey Jack or Pepper Jack Cheese

Finely dice ham, set aside. Stem, seed and dice bell peppers, set aside. Dice fresh tomatoes, set aside.

Heat a small dry skillet over medium heat. Add ham and peppers. Sauté together, keep warm.

Working with 1 omelette at a time, crack 2 whole eggs into a 1-cup glass measuring cup. Add 1 egg yolk and 1 tablespoon of milk. Season to taste with salt and pepper.

Using an electric whisk, beat egg mixture until frothy.

Warm a small sauté pan or omelette pan over medium-low heat. Lightly butter pan. Pour egg mixture into the skillet. Let cook until eggs just begin to set. Shake pan, pushing edges toward the center, allowing uncooked eggs to seep underneath and continue to cook.

Once omelette is cooked, remove from heat. Fill one side with a quarter of the ham mixture. Add a quarter of the tomatoes and a quarter of the cheese. Fold omelette over the filling. Place a plate over the pan, flip omelette out and serve.

Repeat with remaining three Omelettes. Enjoy!