Southwest Omelet Recipe
bacon, red & green peppers, green onions, folded together with mixed cheese, home fries, multi-grain toast + fresh fruit
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Ingredients
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Omelet
Home Fries
Toast & Fruit
Method
Omelet
- 1
Prepare the eggs
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- 2
Sauté the vegetables
In a non-stick skillet over medium heat, melt half of the butter. Add the diced red and green peppers and cook for 2–3 minutes until slightly softened. Add the green onions and chopped bacon and cook for another 1–2 minutes. Remove mixture from pan and set aside.
- 3
Cook the omelet
Add the remaining butter to the skillet and pour in the egg mixture. Tilt the pan to spread the eggs evenly. As the eggs begin to set, use a spatula to gently lift the edges, allowing uncooked egg to flow underneath. When the bottom is mostly set but the top is still slightly runny, sprinkle the cheese over the eggs and evenly distribute the sautéed vegetables and bacon mixture on one half of the omelet.
- 4
Fold and finish
Carefully fold the omelet in half over the filling. Cook for an additional 1–2 minutes until the cheese is melted and the eggs are fully set. Slide onto a plate and keep warm.
Home Fries
- 5
- 6
Heat olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown and crispy, about 10–12 minutes.
- 7
Season with paprika, garlic powder, salt, and pepper. Stir to evenly coat and remove from heat. Keep warm until ready to serve.
Toast & Fruit
- 8
Toast the multi-grain bread slices until golden brown. Spread with butter while warm.
- 9
Rinse and prepare fresh fruit. Arrange in a small bowl or side plate.
