Cheddar, Broccoli & Bacon Omelet Recipe

Prepare fillings

If broccoli is raw, bring a small pot of salted water to a boil and blanch the florets for 1 minute until bright green; drain and immediately plunge into ice water. Drain and finely chop. Cook bacon until crisp in a skillet, then drain on paper towels and chop. Grate the cheddar.

Beat eggs

Crack the eggs into a bowl, add the milk, 1/2 tsp salt and 1/2 tsp pepper. Whisk vigorously until fully combined and slightly frothy.

Cook omelet

Heat an 8-10 inch nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. Pour in the beaten eggs. Let the eggs set for about 20-30 seconds, then using a spatula gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still slightly moist on top, about 1-2 minutes.

Add fillings and fold

Evenly sprinkle the chopped broccoli, chopped bacon and grated cheddar over one half of the omelet. Season the filling lightly with the remaining 1/2 tsp salt and 1/2 tsp pepper if desired. Using the spatula, carefully fold the other half of the omelet over the fillings. Let cook 30-60 seconds to melt the cheese and finish setting the eggs.

Finish and serve

Slide the omelet onto a plate. Optionally garnish with a small pinch of chopped parsley. Serve immediately alongside the crispy breakfast potatoes.

Par-cook potatoes

Place the diced potatoes in a pot, cover with cold water and add a pinch of salt. Bring to a boil and cook for 4 minutes — they should be just starting to get tender but still firm. Drain well and let steam-dry in the colander for 2 minutes.

Crisp potatoes

Heat a large skillet over medium-high heat and add the olive oil. When hot, add the diced potatoes in a single layer (work in batches if necessary). Let them cook undisturbed for 3-4 minutes until the bottoms are golden. Stir or flip the potatoes and add the diced onion. Continue to cook, stirring occasionally, until potatoes are golden brown and crisp all over, about 8-10 minutes total.

Season

Sprinkle the smoked paprika, garlic powder, remaining 3/4 tsp salt and 1/2 tsp black pepper over the potatoes and onions. Toss to combine and cook 1 more minute to bloom the spices. Taste and adjust seasoning.

Finish and serve

Remove from heat, stir in chopped parsley if using, and plate alongside the omelet. Serve hot.