Southwest Omelet Recipe

Place the diced potato in a medium bowl of cold water and soak 5 minutes; drain and pat dry thoroughly with a clean towel to remove excess starch.

Heat a 10" nonstick or cast-iron skillet over medium-high heat until hot. Add olive oil and swirl to coat.

Add the dried potato cubes in a single layer. Let cook undisturbed 4–5 minutes until bottoms are golden brown.

Toss or flip the potatoes and continue to cook, stirring occasionally, 6–8 more minutes until tender and evenly browned. Reduce heat if browning too quickly.

Season with paprika, garlic powder, onion powder, salt, and pepper. Stir to combine and cook 1 more minute to bloom the spices.

Remove from heat and sprinkle with chopped parsley if using. Keep warm while you cook the omelet.

Crack the eggs into a medium bowl. Add milk, salt, and pepper. Whisk vigorously until thoroughly combined and slightly frothy (about 20–30 seconds).

Preheat a 9–10" nonstick skillet over medium heat. When hot, add butter and swirl to coat the pan.

Add diced red and green peppers to the skillet and sauté 1–2 minutes until slightly softened but still bright. Add most of the sliced green onions (reserve a pinch for garnish) and sauté 30 seconds more.

Pour the beaten eggs evenly into the skillet over the softened peppers. Reduce heat to medium-low. Using a spatula, gently pull the edges toward the center as the eggs set so uncooked egg flows underneath. Tilt the pan as needed to level.

When the eggs are mostly set but still slightly glossy on top (about 1–2 minutes), sprinkle the chopped bacon evenly over one half of the omelet, then top with the mixed shredded cheese and chopped cilantro.

Using the spatula, fold the empty half of the omelet over the filling. Cook 30–45 seconds more to melt the cheese and finish setting. Avoid overcooking; the interior should be moist and tender.

Carefully slide the folded omelet onto a plate. Garnish with remaining green onions and serve with optional salsa on the side.

While the omelet cooks, toast the multi-grain bread to your preference. Butter both slices lightly and place on the plate beside the omelet.

Arrange the fresh fruit (about 3 oz) in a small bowl or on the plate. Serve immediately so fruit is fresh and home fries stay warm.