Charlene's Recipe

Scrambled egg omelet

Category: Breakfast

Makes 2-3 servings

2 Tbsp. butter or bacon fat
3 Tbsp. finely chopped onion
1 Tbsp each minced chili pepper AND parsley
2 tsp. Fire water (My recipes "Dips and Sauces")
5 large eggs
salt and pepper
Butter cooked vegetables; optional

Melt butter in a well seasoned 9 or 10-inch skillet; add onion, chili pepper and parsley. Cook over medium heat until onion is tender, about 1 minute, add fire water.
Drop eggs into pan; sprinkle with salt and pepper with a wooden spoon, break egg yolks and quickly scramble eggs. Tilt pan and lift edges of omelet to let uncooked mixture run under.
Cover pan and cook until bottom of omelet is browned and top is cooked but soft and creamy, 2-3 minutes. Top omelet with butter, cooked vegetables, if desired. Fold and serve immediately.