Directions:
Set oven on broil and preheat to 500 degrees. Whisk eggs and water together and set aside. Slice Jalapeno and Yellow chili in 1/8" thick rounds. Chop Red Bell Pepper in 1" by 1/4" small strips. *Cheffonade the spinach leaves. Roughly chop the Pistachios. Heat Canola oil in an egg pan over high heat. When pan is hot, add egg mixture. Using a rubber spatula, lift edges of cooked egg while rolling pan to keep the uncooked egg moving. When egg is half done, sprinkle the spinach on top. When no longer runny, flip omelette over, remove from heat and add the peppers to one half of the omelette. Put egg pan in the pre-heated oven for 2-3 minutes or until egg is fully cooked. Remove from oven (handle will be hot). Fold omelette in half over the peppers. Put omelette on plate and sprinkle with the roughly chopped Pistachios.
Optional Garnish:
Take a 3 or 4 inch long piece of Red Bell Pepper. Use a knife to carefully remove the meat from the skin. Slice the skin in razor thin strips. Sprinkle over omelette for added color to entice your bird.
* Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil ) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
People Friendly Version:
To the egg and water mixture, add a 1/2 tsp. salt and 1/2 tsp. pepper. Saute peppers in Canola oil. Add feta cheese to omelette with the pepper mixture.
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