Got leftover roast beef? This recipe will give new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment. You can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!
Here's what you'll need
When making omelettes, I like using a cast iron pan with a good amount of butter, but you can use any good non-stick frying pan, just make sure that it's big enough. You want the eggs to form a thin layer on the bottom of the pan.
Crack two eggs into a bowl and add a dash of milk, season with salt and pepper and whisk really well.
Get your pan really hot and then turn down the heat to a medium. Pour in the eggs. The key to making good omelettes is attention, don't go anywhere, keep your eye on it. Once the eggs are in, avoid messing with them, just let them be for the first minute or two.
When you see the edges firming up, start to gently shake the pan in a circular motion to release them from the bottom and keep them moving.
When the center starts to firm up as well, add your warm tomato ragout and cheese to one half of the omelette and gently fold the other half over the sauce and cheese.
Remove from the heat and allow to rest two or three minutes in the pan to finish cooking and melt the cheese.