Okra Omelet

October 24, 2016

Okra Omelet

This is an easy recipe for a tasty breakfast. When cooked over high heat, okra doesn’t get slimy. It is however imperative that it does not come in contact with water while you cut it. The Jalapeño is what gives this dish its distinctive touch, but you can use ground black pepper if you prefer.

1 CSA portion okra

4 eggs, beaten.

1 Jalapeño, finely chopped

Salt

Oil

Make sure okra is totally dry. Cut it 1/2 inch slices.

Heat oil over medium high heat in a skillet. Add sliced okra and chopped Jalapeño. Sauté until okra is slightly browned (about 5 minutes).

Reduce heat to medium. Add beaten eggs to the skillet. Add salt. Cook for 5 minutes or until omelet is done.

Serve with hash browns or on slices of Barrio Bread.

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