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I enjoyed serving this omelet to our employees while on retreat in Silver Lake, Michigan. The Cajun seasonings idea came to me after having a Creole omelet while having breakfast at the French Quarter in New Orleans. My favorite part of an omelet has always been the small bits of crispy cheese that spill out of an omelet, so I figured why not just make it the focal point!
While on vacation in Costa Rica, my wife, Deb, and I fell in love with Lizano (a salsa-like sauce similar to A1 steak sauce) and carry a small bottle of it whenever we go out for breakfast. It’s not hot and it imparts a great flavor.
After tasting it, our website developer, Lucas, exclaimed, “I just want more fried cheese!”
In a bowl, beat eggs, water or milk, The Spice House Cajun Seasonings and The Spice House Habanero Peppers (optional) with a fork.
Heat the butter in a frying pan on high heat until melted to coat the pan. Pour in egg mixture. As it starts to cook, add cheese and other omelet ingredients on top. Fold in half. Add cheese to exposed frying pan area. Once exposed cheese has just gone past the melting point, flip omelet on top of cheese and add cheese to newly exposed frying pan area. Once exposed cheese has just gone past the melting point, flip omelet on top of cheese, slide around in pan and serve with Lizano.
Instead of milk or water, substitute Lizano.
If you don't have Lizano, you can substitute your favorite steak sauce or salsa.
This recipe was provided by Paul Moran (Table XI) from Winfield.