- 2 tsp. Canola Oil
- ¼ Cup Onion-sliced very thinly
- ½ Cup Butternut Squash Cubes-steamed just until tender, reserved
- ¼ Cup Fire Roasted Chile Peppers-diced small, poblano best or use canned
- 2 Ea. Large Fresh Eggs
- 1 Tbsp. Canola Oil
- 2 Tbsp. Shredded Jack Cheese
- Salt and Pepper To Taste
Prepare filling by heating a saute pan on medium high heat. Add the first measure of oil and the onion. Cook for about 1 minute or until slightly golden at edges. Add the butternut squash and chile peppers, gently heat. Remove from the pan and reserve to fill omelet.
While heating a non-stick omelet pan over medium-high heat, whisk together the eggs with a touch of salt and pepper. Add the second measure of oil and just it begins shimmer and very slightly begin to smoke, pour in the eggs.
Using a high heat rubber spatula, rapidly stir the eggs as if were doing scrambled eggs. When eggs are just barely set, stop stirring to allow omelet to set, covering the bottom of the pan and slightly up the sides.
Place pan up on a 45 degree angle, and shake the omelet until the furthest edge of the omelet is just out of the pan. Add the filling to the outer edge of the pan, top with the jackcheese. Slide that end onto a serving plate and then invert the whole pan with the second half (unfilled side of the omelet) up and over the filling side. Serve with whole wheat toast. Makes one omelet.