Roasted jalapeno-cheese omlette

This was a great lunch.

2 roasted jalapenos, chopped

sliced cheddar

4 eggs, beaten

salt and pepper


1 large tomato, sliced

Heat the butter in a medium cast iron pan. Meanwhile, arrange the tomato on a plate and sprinkle salt and pepper over it. Add the egg and season to taste with salt and pepper. Cook until the egg is mostly set, lowering the heat as needed so it doesn’t brown too much. Put the cheese and jalapenos on top and fold over the omelette. Cook until the cheese melts. Put the omelette on top off the tomatoes and eat.

Roasted jalapenos

I love jalapenos. This makes them a bit milder but still delicious. I bought a big bag of them from the farmer’s market inexpensively and will likely freeze most of the roasted jalapenos.

Arrange the jalapenos on a baking sheet. Put them in the oven on broil/450 degrees until they have puffed black spots on the top side, checking after 10 to 15 minutes, or less if they’re particularly close to the broiler. Flip them over and roast until the second side until it has puffed black spots. If you like, you can rotate them a couple more times to give them a bit more roasted flavour and remove more skin, but I stopped at 2 sides.

Put the jalapenos in a heatsafe bowl and cover the bowl. Let them sit until they’re cool enough to handle, remembering that they can be a bit warmer than you’d normally be able to handle if you wear gloves. (Wear gloves!) I use disposable neoprene gloves. Pull off as much of the skin as you can remove easily, pull off the stem, and remove the seeds. Discard the skin, stem, and seeds.

Refrigerate or freeze the flesh.