Ghost Basil Omelet
Start the day off right with ghost peppers, paired with fresh basil and cheese! Feel free to be liberal with the cheese, as much as you prefer. Same with the peppers. Any of our pepper varieties will do wonderfully, you just need to compensate for the increase in heat. Unless you really like things extra hot, we recommend removing the seeds and placenta of the pepper, and just using the pepper body.
You will need…
- 1 ghost pepper, minced
- 3 fresh large eggs, beaten
- 4-6 large fresh basil leaves, chopped
- 1 tablespoon your favorite cheese
- 1 teaspoon olive oil
- Sliced avocado for topping
Heat a frying pan to medium heat and add butter. Then add the scrambled eggs and let them cook evenly. Spread the ghost pepper, basil, and cheese over the center and cook for about 1 minute, or until eggs begin to harden. Fold the 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, and don’t burn it. Flip the omelet for even cooking if you need to.