Jul 13 2026
Restaurants›Red Rooster Cafe›Plymouth Rock Omelet Recipe

Plymouth Rock Omelet Recipe

Inspired by Red Rooster Cafe
Time30m
Serves2

Pepperjack cheese, onion, mushrooms, bell peppers, tomato, avocado and spinach - served with hashbrowns and choice of toast, biscuit or English muffin

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Ingredients

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Omelet Ingredients

Hashbrown Ingredients

Toast/Biscuit/English Muffin Options

Method

Omelet Preparation

  1. 1

    Prepare the Vegetables

    In a skillet over medium heat, add 1 tablespoon of olive oil or butter. Add diced onion, mushrooms, and bell peppers. Sauté for 5-7 minutes until softened.

  2. 2

    Mix the Eggs

    In a bowl, whisk together the eggs, salt, and black pepper until well combined.

  3. 3

    Cook the Omelet

    Pour the egg mixture into the skillet with the vegetables. Cook for about 3 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.

  4. 4

    Add Cheese and Greens

    Sprinkle the shredded pepperjack cheese, chopped spinach, and diced tomato on one half of the omelet. Cook for another 1-2 minutes until the cheese melts.

  5. 5

    Fold and Serve

    Carefully fold the omelet in half over the filling and slide it onto a plate. Top with sliced avocado.

Hashbrown Preparation

  1. 6

    Cook the Hashbrowns

    In a separate skillet, heat the remaining tablespoon of olive oil or butter over medium-high heat. Add the frozen hashbrowns, season with salt and black pepper, and cook for 5-7 minutes on each side until golden brown and crispy.

Toast/Biscuit/English Muffin Preparation

  1. 7

    Prepare Toast/Biscuit/English Muffin

    While the omelet and hashbrowns are cooking, toast the slices of bread, warm the biscuits, or split and toast the English muffin to your liking.

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