Cheddar and Jalapeno Omelette

Ingredients

Butter

1 tablespoon

Black pepper

1/4 teaspoon

Salt

1/4 teaspoon

Jalapeno

1, diced (seeds removed for less heat)

Cheddar cheese

1/2 cup, shredded

Eggs

3 large

Instructions

1. In a medium bowl, beat the eggs together with salt and black pepper until well combined and slightly frothy.
2. Heat the butter in a non-stick skillet over medium heat until melted and bubbly.
3. Pour the beaten eggs into the skillet, tilting the pan to ensure the eggs cover the bottom evenly. Let them cook undisturbed for about 1 minute, or until the edges start to set.
4. Sprinkle the shredded cheddar cheese and diced jalapeno over one half of the omelette.
5. Using a spatula, carefully fold the other half of the omelette over the filling to create a half-moon shape.
6. Cook for an additional 2-3 minutes, or until the cheese is melted and the omelette is cooked through but still fluffy.
7. Slide the omelette onto a plate and serve hot, garnished with extra jalapenos or cheese if desired.