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Dragon's Omelet
1 (free range) dragon egg, warmed over a fire for approximately 2 minutes with your bare hands
1 Dorne onion, chopped
1 red bell pepper, chopped
Kosher salt and black pepper
1 tbs. room temperature butter (because there are no refrigerators in the Seven Kingdoms!)
Crack the dragon's egg into a bowl, add a pinch of salt, and mix with a fork. Heat a 10" iron skillet, well seasoned, over a medium fire. Once the skillet is hot, spread half the butter around the surface of the pan. Add the chopped onion and bell pepper, sautéing them until soft. Pour the beaten egg into the center of the pan, over the onion and pepper, and stir with the determination of a direwolf for about 5-10 seconds. Move your spatula around the outside of the skillet to help round the outside. Allow the omelet to sit for a few moments to solidify. Flip the omelet in half and pour onto a plate. Coat the omelet with butter, then salt and pepper to taste.
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