Big Denver Omelette Recipe

Cook bacon

Heat a 10–12 inch nonstick skillet over medium heat. Add diced back bacon and cook, stirring occasionally, until browned and just crisp, about 4–5 minutes. Use a slotted spoon to transfer bacon to a plate, leaving rendered fat in the pan. If pan is very lean, reserve 1 tablespoon butter to add next step.

Sauté vegetables

Add 1 tablespoon unsalted butter to the pan with bacon fat over medium heat. Add diced green pepper and sliced mushrooms. Sauté until vegetables are softened and mushrooms release moisture, about 3–4 minutes. Stir in half the sliced green onions (reserve remaining for garnish), season lightly with a pinch of salt and black pepper. Return the cooked bacon to the pan to warm through for 30 seconds, then remove mixture to a bowl and wipe pan clean with a paper towel.

Whisk eggs

In a medium bowl whisk together 4 large eggs, 2 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper until uniform and slightly frothy.

Cook omelette

Heat the cleaned nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter foams but before it browns, pour in the beaten eggs and tilt pan to distribute. Let eggs set at the edges for ~30 seconds, then gently pull cooked edges toward center with a spatula, tilting pan to let uncooked egg flow beneath. When eggs are mostly set but still slightly moist on top (2–3 minutes), spoon the bacon-vegetable mixture evenly over one half of the omelette. Sprinkle shredded cheddar (3 oz) and remaining sliced green onions over the filling.

Fold & finish

Carefully fold the empty half of the omelette over the filled half. Let cook another 30–60 seconds to melt cheese and finish setting (keep heat moderate to avoid overcooking). Slide omelette onto plate, tent with foil for 1 minute if you prefer extra melting time. Season with a little extra black pepper to taste.

Boil potatoes

Place baby potatoes in a medium pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a knife, 10–12 minutes. Drain well and let steam-dry 1–2 minutes.

Toast & smash

Meanwhile, heat a large skillet over medium-high and add 2 tablespoons olive oil. Working in a single layer, add boiled potatoes and use a spatula or potato masher to gently press each potato flat to about 1/2 inch thickness. Cook undisturbed until underside is golden-brown and crisp, about 4 minutes. Flip and cook the other side until crisp, 3–4 minutes. Add 1 tablespoon butter during the last minute to baste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle chopped parsley if using. Keep warm.

Prepare shredded potatoes

If using fresh russets, shred and then squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry. Season shredded potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook hashbrowns

Heat a large nonstick skillet over medium-high heat and add 3 tablespoons vegetable oil, spreading to coat. Add shredded potatoes in an even layer, pressing down with a spatula. Cook undisturbed until golden and crisp on the bottom, 4–6 minutes. Flip in sections (or invert to a plate and slide back) and cook until the other side is crisp, another 4 minutes. Drain on paper towels briefly and keep warm. Adjust seasoning to taste.

Toast 2 slices of bread to your liking and butter while hot.

Plate the folded Big Denver Omelette with the chosen potato side (smashbrowns or shredded hashbrowns) and buttered toast. Garnish with remaining sliced green onions and serve with hot sauce or ketchup on the side if desired.