Wake 'n' Bake Eggscape
Total Time: 20 min Yield: 1 Serving
Ingredients
For the Omelette:
3 large eggs
2 tablespoons milk or water
Salt and pepper to taste
1 tablespoon butter or cooking oil
1/4 cup diced ham
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup shredded cheddar cheese
For the RSO Infusion:
Your preferred dose of RSO (start low and adjust as needed)
1 teaspoon olive oil or melted butter
Instructions
Prepare the RSO Mixture:
In a small bowl, mix the RSO with 1 teaspoon of olive oil or melted butter. Stir well to ensure it's evenly combined. Set aside.Prep the Ingredients:
Dice the ham, bell pepper, and onion. Shred the cheese if it’s not pre-shredded.Make the Egg Mixture:
In a medium-sized bowl, whisk together the eggs, milk (or water), salt, and pepper until the mixture is light and frothy.Cook the Fillings:
Heat a non-stick skillet over medium heat. Add a small amount of butter or oil and sauté the diced ham, bell pepper, and onion until the vegetables are tender and slightly caramelized. Remove from the pan and set aside.Cook the Omelette:
Reduce the heat to medium-low and add 1 tablespoon of butter or oil to the skillet.
Pour in the whisked eggs and let them cook undisturbed for 1–2 minutes, or until the edges start to set.
Gently lift the edges with a spatula and tilt the pan to allow the uncooked egg to flow underneath.
Add Fillings and Infusion:
Once the eggs are mostly set but still slightly runny on top, evenly spread the sautéed ham, bell pepper, onion, and shredded cheese over one half of the omelette.
Drizzle the RSO mixture over the fillings for even distribution.
Fold and Finish:
Carefully fold the other half of the omelette over the fillings. Let it cook for an additional 1–2 minutes to melt the cheese and fully set the eggs.Serve and Enjoy:
Slide the omelette onto a plate, garnish with fresh herbs (like parsley or chives) if desired, and enjoy your infused creation!