Jul 13 2026
Restaurants›The Burrito Company›Durango Omelet Recipe

Durango Omelet Recipe

Inspired by The Burrito Company
Time30m
Serves1

Three egg omelet with sautéed spinach, mushrooms, tomatoes and shredded cheese, served with hash browns and toast.

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Ingredients

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Omelet

Hash Browns

Toast

Method

Prepare the Hash Browns

  1. 1

    Cook the Potatoes

    Peel and grate the potatoes. Rinse under cold water and pat dry with paper towels. In a skillet, heat olive oil over medium heat. Add the grated potatoes, season with salt and pepper, and cook until golden brown and crispy, about 10-15 minutes, flipping occasionally.

Make the Omelet

  1. 2

    Sauté the Vegetables

    In a separate skillet, heat olive oil or butter over medium heat. Add chopped mushrooms and sauté until they are golden brown. Add spinach and diced tomatoes and cook until the spinach is wilted. Season with salt and pepper. Remove from heat and set aside.

  2. 3

    Prepare the Omelet

    In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and cook over medium-low heat. When the edges start to set, gently lift the edges with a spatula, allowing the uncooked egg to flow to the edges.

  3. 4

    Add Fillings

    Once the eggs are mostly set, add the sautéed vegetables and shredded cheese on one half of the omelet. Fold the other half over and cook for another minute until the cheese melts.

Toast the Bread

  1. 5

    Prepare the Toast

    While the omelet is cooking, butter the slices of bread and toast them in a toaster or on a skillet until golden brown.

Serve

  1. 6

    Plate the Meal

    Serve the omelet with the crispy hash browns and buttered toast on the side.

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