Ingredients:
- 1 tablespoon butter
- 1 tablespoon Extravagonzo Red Chili Culinary Oil
- 8 eggs
- 2 tablespoons water
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Ghost Pepper Flakes
Instructions:
1. In a large nonstick skillet, melt butter and Extravagonzo Red Chili Culinary Oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; fold in half. Invert omelet onto a plate to serve. Sprinkle with Ghost Pepper Flakes. Yield: 4 servings.
