The Works Omelet Recipe
Omelet with red pepper, onions and mild cheddar cheese, Monterey Jack cheese, served with roasted potatoes or mixed greens and sourdough toast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet Filling & Eggs
Roasted Potatoes (or Mixed Greens Option)
Toast & Finishing
Method
Omelet Filling & Eggs
- 1
Prepare vegetables
Wash, core and seed the red bell pepper and cut into small 1/4-inch dice to yield about 1 cup. Peel and finely dice the onion to yield 1/2 cup.
- 2
Sauté vegetables
Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter. When butter foams, add the diced red pepper and onion. Sauté, stirring occasionally, until softened and beginning to brown at the edges, about 6-8 minutes. Season with a pinch of salt and pepper. Transfer vegetables to a small bowl and set aside.
- 3
Beat eggs
In a medium bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until homogenous and slightly frothy (about 20-30 seconds).
- 4
Cook omelet
Wipe the skillet clean and return to medium-low heat. Add a small pat of butter (about 1 tsp) and swirl to coat. Pour the beaten eggs into the skillet and let them sit undisturbed for 10-15 seconds until the edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. When the top surface is mostly set but still slightly glossy (about 60-90 seconds total), sprinkle the sautéed peppers and onions evenly over one half of the omelet. Top that half with 1/2 cup shredded mild cheddar and 1/2 cup shredded Monterey Jack.
- 5
Fold and finish
Carefully fold the empty half of the omelet over the filled half using the spatula. Let it cook another 30-45 seconds so the cheese begins to melt and the center finishes cooking (cook time will depend on heat and pan). If desired, cover the skillet for 30 seconds to help melt the cheese. Slide the omelet onto a plate and sprinkle with chopped chives or parsley, if using.
Roasted Potatoes (or Mixed Greens Option)
- 6
Roast potatoes - prep
Preheat the oven to 425°F (220°C). Toss 2 cups diced baby potatoes or Yukon Gold with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl until evenly coated.
- 7
Roast potatoes - cook
Spread the seasoned potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, stirring or flipping once halfway, until potatoes are golden and crisp on the outside and tender inside. Remove from oven and keep warm.
- 8
Toast & Finishing
- 9
- 10