Devil's Omelet

veronica morales


I found this recipe by mistake when I grabbed habanero peppers instead of yellow/orange baby bell peppers. Only the bravest can eat this, but if you like spicy IT WORKS!


★★★★★ 1 vote

25 Min
10 Min
Stove Top


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  • 4 large
  • 4 to 5 small
    tiny habanero peppers
  • 1 small
  • 1/2 medium
  • 1/4 lb
    saugage ground small
  • 1 1/2 c
    mozzarella cheese
  • 1 c
    fresh spinach

How to Make Devil's Omelet


  1. Start the sausage in one pan that can hold the meat & veggies.
  2. When sausage is half done add onions & peppers. Cook about 5-6 minutes before adding tomato. Start eggs right away on medium heat. When sausage mix is ready keep warm.
  3. Wisk eggs into an extra large skillet or an omelet pan. When the bubbles come through the top, (like pancakes), lay the spich atop one 1/2 and the cheese atop the other. Cook until spinach is warm, (depends on the depth of skillet).
  4. Spread the sausage mixture all over the egg pan. When egg is alost ready to remove, fold one half over the top of the other.

Printable Recipe Card

About Devil's Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy

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