How to make it

  • Melt butter in a well-seasoned 9 or 10" skillet; add onion, chili pepper and parsley. Cook over medium heat until onion is tender, about 1 minute. Add Fire Water.
  • Drop eggs into pan; sprinkle with salt and pepper. With wooden spoon, break egg yolks and quickly scramble eggs. Tilt pan and lift edges of omelet to let uncooked mixture run under.
  • Cover pan and cook until bottom of omelet is browned and top is cooked but soft and creamy, 2-3 minutes.
  • Top omelet with butter cooked vegetables, if desired; fold and serve immediately.

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