Omelett-garden Recipe
Diced bell peppers, onions, tomatoes, mushrooms and American cheese served with choice of homestyle skillet potatoes with cooked onions, crispy hash browns or tater tots and buttery toast or biscuit
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Ingredients
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Omelette
Side Options
Method
Omelette Preparation
- 1
Prepare the Vegetables
In a skillet over medium heat, add 1 tablespoon of butter. Once melted, add the diced bell peppers, onion, tomato, and sliced mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and black pepper.
- 2
Beat the Eggs
In a bowl, crack the 4 large eggs and whisk them until well beaten. Add a pinch of salt and pepper to taste.
- 3
Cook the Omelette
In a separate non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat. Pour in the beaten eggs and let cook for about 2-3 minutes until the edges start to set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- 4
Add the Filling
Once the eggs are mostly set but still slightly runny on top, add the sautéed vegetables and shredded American cheese to one half of the omelette. Carefully fold the other half over the filling.
- 5
Finish Cooking
Allow the omelette to cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked. Slide the omelette onto a plate.
Side Preparation
- 6
- 7
Prepare Crispy Hash Browns
In a separate skillet, heat oil over medium-high heat. Add 2 cups of frozen hash browns and cook for about 5-7 minutes on each side until crispy and golden.
- 8
Prepare Tater Tots
Follow the package instructions to bake or fry 2 cups of tater tots until golden brown and crispy.
- 9
Toast or Biscuit
For toast, simply toast 2 slices of bread to your liking. For biscuits, bake according to package instructions or your favorite homemade recipe.