Big Sky Omelet Recipe
Big Sky Omelet Ham, tomatoes, peppers, onions, mushrooms, and cheddar with a side of hashbrowns and toast
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Ingredients
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Omelet
Hashbrowns (pan-skillet)
Toast & finishing
Method
Omelet
- 1
- 2
Beat eggs
In a medium bowl crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until homogeneous and slightly frothy.
- 3
Cook vegetables and ham
Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and swirl until melted. Add the diced onion and bell pepper and sauté 2–3 minutes until slightly softened. Add sliced mushrooms and cook another 2 minutes until they release moisture. Add diced ham and cook 1–2 minutes just to heat through. Push vegetable-ham mixture to one side of the pan or remove briefly to a plate if pan is crowded.
- 4
Cook eggs
Reduce heat to medium-low and wipe pan if needed, leaving any residual butter. Add a touch more butter if the pan is dry. Pour beaten eggs into the skillet and tilt pan to distribute evenly. Let eggs set undisturbed 30–45 seconds, then gently pull edges toward center with a spatula to let uncooked egg flow underneath. Continue until eggs are mostly set but slightly moist on top (about 1–2 minutes).
- 5
Assemble omelet
Spread the sautéed vegetables and ham evenly over one half of the omelet. Sprinkle 3/4 cup shredded cheddar cheese over the filling and scatter 1/2 cup diced tomato on top (so tomato warms but doesn't overcook).
- 6
Finish and serve
Use a spatula to gently fold the empty half of the omelet over the filling. Let cook 30 seconds to melt the cheese, then carefully slide the omelet onto a plate, seam side down. Sprinkle chopped chives on top. Keep warm while you finish hashbrowns and toast if needed.
Hashbrowns (pan-skillet)
- 7
Prepare potato
Peel (optional) and grate 1 medium russet potato using a coarse grater. Place grated potato in a clean towel or paper towel and squeeze firmly to remove as much moisture as possible—this helps them crisp.
- 8
Cook hashbrowns
Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon unsalted butter. When butter foams and the pan is hot, spread the grated potato into an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press down gently with a spatula and cook without stirring for 4–6 minutes until the underside is deep golden brown and crisp. Flip in sections (or invert onto a plate and slide back into pan) and cook another 3–4 minutes until the other side is crisp. Remove to plate and keep warm.
Toast & finishing
- 9
Toast bread
While hashbrowns cook or oven is warm, toast 2 slices of bread to desired doneness using a toaster or under broiler. Spread 1 tablespoon butter while toast is hot.
- 10
Plate and serve
Place the folded Big Sky Omelet on a plate, add a serving of hashbrowns and the buttered toast on the side. Serve immediately.