Cage Free Egg Omelet Recipe
Choice of: Prosciutto di Parma, Ham, Smoked Bacon, Mozzarella, Fontina, Cheddar Cheese, Tomato, Onion, Bell Pepper, Mushrooms, or Spinach. Served with Rosemary Potatoes and Broadmoor Bakery Toast
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Ingredients
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Omelet Ingredients
Rosemary Potatoes
Toast
Method
Omelet Preparation
- 1
Prepare the Ingredients
Chop the prosciutto, smoked bacon, tomatoes, onion, bell pepper, and mushrooms into small pieces. If using fresh spinach, wash it thoroughly and chop it coarsely.
- 2
- 3
Cook the Omelet
Heat olive oil in a non-stick skillet over medium heat. Add the chopped ingredients (prosciutto, bacon, vegetables) and sauté for about 2-3 minutes until they soften.
- 4
Add Eggs
Pour the whisked eggs over the sautéed ingredients. Cook for 2-3 minutes until the edges start to set.
- 5
- 6
Serve
Gently slide the omelet onto a plate and fold it in half. Garnish with fresh herbs if desired.
Rosemary Potatoes Preparation
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
Prepare the Potatoes
Wash the baby potatoes and cut them in half. In a bowl, toss them with olive oil, fresh rosemary, salt, and black pepper.
- 9
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until golden brown and tender.
