Scalpel's Texas Omelette
So tender you can cut it with a scalpel.
Now with EVEN MORE butter!
Red bell pepper slices
Jalapeno pepper slices
Diced ham or Canadian bacon
Red potato, pre-boiled
2 eggs ,well-scrambled
Stir-fry the sliced red onions, red bell peppers, jalapeno peppers, bacon bits, and diced ham in a little butter over medium heat. Place aside on a plate and sprinkle with grated cheese. Cut the previously-boiled red potato into wedges and simmer it in butter with some sliced red onions over medium heat, turning occasionally until well-browned. Sprinkle with salt and pepper to taste, then remove onto a plate. Start toasting the muffin now because you're almost done.
Put another small dab of butter into the same Teflon-coated medium skillet and coat the skillet, still over medium heat. Pour in the egg mixture and allow to cook unmolested for 20 seconds or so, then lift up one edge of the omelette slightly and tilt the skillet so that the soupy uncooked eggs on top can flow around to contact the hot skillet underneath. This will cause one side of the omelette to be slightly thicker than the other. The thicker side will be flipped over the top.
Place the meat/veggie mixture on the thin side of the omelette and then fold the thick side carefully over the top with a spatula, trying not to tear the eggs. Cook for a few more seconds, then flip the omelette with a quick confident wrist action and cook the other side for a few more seconds. No guts, no glory when it comes to flipping omelettes. If you try to baby it, you'll mess it up.
I sprinkle the top with salt and pepper and a few shakes of Tabasco sauce. You'll notice the muffins aren't buttered. They don't need to be. They will absorb the butter from your mouth.