(by Natalie Hirt)
(In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk
olive oil 1 jalapeno, diced (seeds or no seeds, your preference) 1/2 small onion, diced 1 bell pepper, seeded and diced salt and pepper, to taste garlic powder olive oil Whisk eggs with milk. Heat enough olive oil to cover the bottom of a cast iron pan.
Add jalapeno, onion, and bell pepper to the pan.
Stir several minutes until translucent. Add salt and pepper to taste. Stir in eggs. Add sprinkle of garlic powder. Cook, stirring, until eggs reach desired level of firmness.
Feeds a family of 4, plus one stranger at the door.
(Read The Nerve, the story that accompanies this recipe.)