Re: Or...
It's the bacon that's missing.
I love a plain omelette. But never want to do any work for that, so it's eggs done in a pan with some butter, plus salt and pepper. Just on the hob, and you can get it pretty fluffy if you run the spatula through the setting egg a few times, on a medium heat. You basically push the sheets of just setting egg on the bottom of the pan, from the outside to the middle, then let new egg start to set, then repeat a few times. This fluffs it a bit like scrambled, but keeps it together. As soon as there's some definition, fold in half, then turn off the heat. Turn over after a minute or so - then serve just as the middle bit has set. Or before if you like it still a bit runny in the middle (which is how they always came in Brussels).
Once you're chopping onions and faffing around with turning on the grill, you may as well do things properly. And properly means bacon or ham. Then whatever you've got. Hopefully some bits of boiled/roast potato, bit of sweetcorn, definitely cheese, tomato, peppers, onion, asparagus, whatever.
Never tried putting chilli in it, but I suppose it would work fine. I like a bit of nutmeg with eggy-bread - but I'm not sure that cumin would be all that nice. To be honest, I don't really fancy the curried omelette that much at all.
If I want chilli with my brekkie, I tend to go for a bit of tex-mex and have breakfast burritos. Nice bit of spicy tomato salsa spread on a soft tortilla, with a couple of rashers of bacon (or some sausage), plus a sprinkling of mature cheddar and a dollop of scrambled eggs. Makes a lovely brunch with fruit juice to use up leftovers if you've been doing tortillas the night before. I wonder if they'd work with guacamole, but that would have gone brown by the next morning, even if any of it ever did survive long enough to go back in the fridge.
Biting the hand that feeds IT
