Grape Scotch Bonnet Pepper Jelly Omelet

With Washam Farms Grape Scotch Bonnet Pepper Jelly 

Ingredients:

• 2–3 large eggs
• 1 tbsp milk or water (optional, for fluffier eggs)
• Salt & pepper to taste
• 1 tbsp butter or olive oil
• 2 tbsp goat cheese or cream cheese
• 2 tsp WF Grape Scotch Bonnet Pepper Jelly
• Optional add-ins: thinly sliced red onion, spinach, or cooked bacon

Instructions:

1. Whisk the Eggs
   In a bowl, beat the eggs with milk or water. Add a pinch of salt and pepper.
2. Heat the Pan
   In a nonstick skillet, melt the butter over medium heat.
3. Cook the Eggs
   Pour in the eggs. Let them set slightly, then gently pull the edges toward the center with a spatula, allowing uncooked egg to flow underneath.
4. Add the Filling
   When the eggs are mostly set but still slightly soft on top, spread goat cheese over half of the omelet. Dot or swirl Grape Scotch Bonnet Pepper Jelly on top. Add any extras like spinach or bacon now.
5. Fold & Finish
   Fold the omelet in half. Let it cook another 30 seconds to 1 minute until cheese is warm and melty.
6. Serve
   Slide onto a plate and enjoy immediately! Garnish with a little more jelly on top for extra zing if you like.

💡 Tips:

• Goat cheese pairs beautifully with the sweet heat of the jelly, but sharp cheddar or brie also work great.
• Try this omelet with toast spread with a little extra jelly for the perfect balance.