Salt Lake City Omlette Recipe

Prep vegetables and bacon

If not already cooked, cook bacon until crisp in a skillet, drain on paper towels and chop into bite-sized pieces. Seed and dice the tomato. Core and small-dice the mixed bell peppers so you have about 1/2 cup total.

Beat eggs

In a medium bowl, crack the 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until uniformly pale and slightly frothy (about 20–30 seconds).

Cook omelette

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat until melted and foamy but not browned. Pour the beaten eggs into the skillet and let sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly moist on top (about 1–2 minutes).

Add fillings and finish

Spread the chopped bacon, diced tomato, and diced bell peppers evenly over one half of the omelette (reserve a little tomato for garnish if desired). Sprinkle the shredded sharp cheddar (about 1/2 cup) over the fillings. Using the spatula, carefully fold the empty half of the omelette over the filled half. Let cook 30–45 seconds to melt cheese and finish cooking to desired doneness. Slide the omelette onto a plate.

Season and garnish

Taste and adjust seasoning if needed. Sprinkle sliced chives on top and add a few drops of hot sauce if desired.

Cook hashbrowns

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1/2 tablespoon unsalted butter. When shimmering and foaming, spread 1 cup shredded hashbrowns into an even layer. Press down gently with a spatula. Cook without stirring until the bottom is golden brown and crisp, about 4–6 minutes. Flip in sections (or invert onto a plate and slide back into pan) and cook the other side until golden and cooked through, another 3–5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, toss or stir to combine, then transfer to plate and keep warm.

Toast bread

Toast 2 slices of bread in a toaster or under a broiler until golden to your liking. Spread with 1 teaspoon softened butter while warm. Cut diagonally if desired and serve alongside the omelette and hashbrowns.

On a plate, place the omelette centered, hashbrowns to one side and two slices of buttered toast on the other. Garnish with remaining diced tomato and chives. Serve immediately.