Build Your Own Omelet Recipe
Includes marbled breakfast potatoes, cherry tomatoes, and choice of toast
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Ingredients
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Omelet Base
Fillings
Marbled Breakfast Potatoes
Toast
Garnish
Method
Prepare the Marbled Breakfast Potatoes
- 1
Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper in a large bowl until evenly coated. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
Prepare the Omelet
- 2
Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and frothy.
- 3
Cook the Omelet
Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Pour the egg mixture into the skillet, tilting to spread it evenly. Cook for 2-3 minutes until the edges begin to set.
- 4
- 5
Fold and Serve
Gently fold the omelet in half over the fillings, and cook for an additional minute. Slide it onto a plate.
Prepare the Toast
- 6
Toast the Bread
While the omelet is cooking, toast your slices of bread in a toaster or on a skillet until golden brown.
Garnish and Serve
- 7
Plate the Dish
Serve the omelet alongside the marbled breakfast potatoes and toasted bread. Garnish the omelet with halved cherry tomatoes and chopped fresh parsley.