Nigerian Omelet

Ingredients

For 2 servings

• •3 large eggs
• •3 /4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by
• •1 /4 teaspoon cayenne pepper
• •2 c. à soupe (30 ml) neutral oil such as canola or vegetable oil
• •1 /2 small red onion (2.5 ounces; 70 g), cut into 1/4-inch dice
• •1 plum or Roma tomato (3.5 ounces; 100 g), cut into 1/4-inch dice
• •1 /2 small green bell pepper (2 ounces; 56 g), stemmed, seeded, and cut into 1/4-inch dice
• •1 Persian or mini cucumber (2.5 ounces; 70 g), peeled or unpeeled, cut into 1/4-inch dice
• •Fresh Thai basil leaves for garnish, optional

Method

1. 1.In a medium bowl, beat eggs vigorously with the salt and cayenne pepper until well mixed and frothy. Set aside for up to 15 minutes.
2. 2.In a 10-inch nonstick or well-seasoned cast iron skillet, heat oil over medium heat until shimmering. Add onion and cook until softened, 4 to 5 minutes. Add tomatoes, bell pepper, and cucumber, and continue to cook, stirring often, until beginning to soften, 2 to 3 minutes.
3. 3.Spread vegetables over base of pan in a single even layer.
4. 4.Gently pour whisked eggs evenly over vegetables. Reduce heat to low and cook until eggs have set on the bottom, 2 to 3 minutes.
5. 5.Use a thin, flexible spatula to lift up cooked eggs, and tilt pan so the runny, uncooked eggs on top flow to the bottom of pan. Cook until set, about 1 minute.
6. 6.Use a spatula to gently flip set egg mixture. If it breaks when flipping, don't worry. Cook until second side is fully set, 1 to 2 minutes.
7. 7.Slide omelet onto a plate. Top with the Thai basil and serve.