Nigerian Omelet

• 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 tablespoons (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

Directions

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. 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. Spread vegetables over base of pan in a single even layer.

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. 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. 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. Slide omelet onto a plate. Top with the Thai basil and serve.