Brahma Omelet Recipe
Cheddar cheese, ham, onions and bell peppers - served with hashbrowns and toast, biscuit or English muffin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet
Hashbrowns
Toast or Biscuit
Method
Omelet Preparation
- 1
Beat the Eggs
In a mixing bowl, crack the 4 large eggs and add 0.5 tsp of salt and 0.25 tsp of black pepper. Whisk until well combined.
- 2
Prepare the Vegetables
Dice the onion and bell pepper into small pieces. Set aside.
- 3
Cook the Vegetables
In a non-stick skillet, melt 1 tbs of butter over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
- 4
Add Ham
Add the diced ham to the skillet and cook for another 2 minutes until heated through.
- 5
- 6
Fold and Serve
Once the edges are set, gently fold the omelet in half and cook for another minute until the cheese is melted. Slide the omelet onto a plate.
Hashbrowns Preparation
- 7
Prepare the Potatoes
Peel and grate the 2 medium potatoes. Rinse them under cold water to remove excess starch, then drain well.
- 8
- 9
Flip and Finish
Flip the hashbrowns carefully and cook for an additional 5-7 minutes on the other side until crispy and golden.
Toast Preparation
- 10
Toast the Bread
While the omelet and hashbrowns are cooking, toast 2 slices of bread to your desired level of crispiness.