Cooking for Zo

Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

This was the omelet that I made for Libby with the hope that she would once again enjoy eating eggs enough to munch them down before a big climb.  Luckly she did enjoy the omelet and has since tried to make the same omelet for herself.  (So we are 1-1, eggs win, smoked salmon loss.)  I hope you enjoy this omelet as much as Libby, Zo and I did!

Ingredients:
Omelet
3 eggs
2-3 tbsp half and half
1/3 cup chipotle cheddar (shredded)
2-3 tbsp aged white cheddar (shredded)
1 tbsp jalapeno (diced)
1 tbsp red bell pepper (chopped)
1 tbsp yellow bell pepper (chopped)
1 tbsp green bell pepper (chopped)
smoked paparika (to taste)
garlic powder (to taste)
onion powder (to taste)
kosher salt (to taste)
fresh crack pepper (to taste)
2 tbsp white truffle oil

Topping
3 slices of avacado
2 tsp black truffle oil
Kosher salt (to taste)
fresh crack pepper (to taste)

Topping
Rub avacado slices with black truffle oil, sprinkle with fresh crack pepper and kosher salt and site to side until ready to serve omelet.

Omelet
In a small mixing bowl beat three eggs using a whisk. Whisk in half and half and seasonings.
Add white truffle oil to a 10 inch non-stick skillet and heat over medium heat. Add jalapeno and bell peppers and cook for 5-6 minutes stirring often.  Pour egg mixture into skillet covering vegetables evenly. As the mixture begins to set at the edges (4-5 minutes) add your cheese by sprinkling it along one side of the omelet. Let cook 4-5 additional minutes. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes before sliding onto plate, topping with avacado slices and serving hot.