Jul 14 2026
Restaurants›The Regional›Farm Veg Omelette (gfo)(veg) Recipe

Farm Veg Omelette (gfo)(veg) Recipe

Inspired by The Regional
Time45m
Serves2

What’s in season veggies, queso fresca, crema, side home style potatoes

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Ingredients

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Omelette

Home Style Potatoes

Crema

Method

Omelette Preparation

  1. 1

    Prepare the Vegetables

    Chop the bell pepper, onion, and mushrooms into small pieces. Rinse the spinach thoroughly and set aside.

  2. 2

    Whisk the Eggs

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

  3. 3

    Cook the Vegetables

    In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 3-4 minutes until softened. Add the mushrooms and spinach, cooking for an additional 2 minutes until the spinach wilts.

  4. 4

    Add Eggs and Cook

    Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine. Cook for about 5-7 minutes without stirring until the edges set, then sprinkle the queso fresco on top.

  5. 5

    Finish the Omelette

    Once the bottom is set and the top is slightly runny, use a spatula to fold the omelette in half. Cook for another minute until fully set and cheese has melted. Slide onto a plate and keep warm.

Home Style Potatoes Preparation

  1. 6

    Prepare the Potatoes

    Wash the potatoes thoroughly, then cut them into small cubes.

  2. 7

    Season and Cook

    In a bowl, toss the potato cubes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

  3. 8

    Bake the Potatoes

    Spread the seasoned potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until crispy and golden brown, flipping halfway through.

Crema Preparation

  1. 9

    Mix the Crema

    In a small bowl, combine the sour cream, lime juice, and salt. Mix well until smooth and set aside for serving.

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