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Ghost Pepper, Spinach and Ham Omelette Recipe

Simple spinach and ham – just add your choice of hot pepper!


ghost pepper omelette
Ghost pepper, spinach and ham omelette

Yield: 2 servings
Level: Easy

Total Time: 10 min 
Prep: 5 min
Inactive: 0 min
Cook: 5 min


  • 4 large eggs (we prefer brown cage free eggs) beaten with ¼ cup whole milk
  • 1/4 dried ghost pepper, finely chopped
  • ¼ cup cubed uncured smoked ham
  • ½ cup baby spinach roughly chopped
  • 1 Tbsp diced white onion
  • 2 Tbsp sliced green onion
  • 4 oz ladle of red jalapeno salsa
  • 2 oz grated cheddar cheese
  • 1 tsp Alamo Peppers Jalapeno Salt
  • 2 tsp olive oil
  • black pepper to taste
  • Directions
    Begin by heating a non-stick pan at medium high temperature. Add 1 tsp of oil and rotate pan to coat all sides. Once pan has fully heated, add the ham and brown it till golden. Next, add white onion, and finely chopped ghost pepper and sauté till translucent; about 2 minutes. Near the end of this process, season the ham and onions with fresh cracked black pepper. Remove from pan. Wipe pan clean with paper towel. Next, add remaining oil and coat pan evenly. Add spinach to the pan and sauté for about 1 min until wilted. Sprinkle with a dash of Jalapeno Salt. Add in beaten egg mixture. Wait a few seconds until the edges of the mixture begin to set.

    Then, add in the browned ham and sauteed white onions to the unset mixture in the pan. Use a rubber spatula to pull set edges inward, and repeat until eggs are nearly fully set and ready to flip.  Carefully flip. Once flipped immediately, add grated cheddar and green onions. Ladle in half of Jalapeno salsa and season with a dash of Jalapeno Salt. Wait about 1 minute for bottom to cook ensuring that it does not brown. 

    Serve on warmed plates. Top with remaining Jalapeno salsa, and enjoy.

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