Big Denver Omelette Recipe
Four egg omelette with back bacon, cheese, sautéed mushrooms, red pepper & green onion. Toast & choice of smashbrown potatoes OR shredded hashbrowns.
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Ingredients
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Omelette
Potatoes
Toast
Method
Omelette Preparation
- 1
Cook the Bacon and Vegetables
In a skillet over medium heat, cook the back bacon until crispy. Remove and set aside. In the same skillet, add the sliced mushrooms and diced red pepper. Sauté until softened, about 3-4 minutes. Add the chopped green onions and cook for an additional minute. Remove the vegetables and set aside.
- 2
Make the Omelette
In a bowl, whisk together the eggs, salt, and black pepper. In the same skillet, add butter or oil and heat over medium-low. Pour in the egg mixture, swirling to coat the bottom of the pan. Cook until the edges start to set, then gently lift the edges to allow uncooked egg to flow underneath.
- 3
Add Fillings
When the omelette is mostly set but still slightly runny on top, add the cooked bacon, sautéed vegetables, and cheese on one half of the omelette. Fold the other half over the fillings and let it cook for another minute until the cheese melts.
- 4
Serve
Slide the omelette onto a plate and serve hot.
Potatoes and Toast Preparation
- 5
- 6
Toast the Bread
Toast the slices of bread in a toaster or on a skillet until golden brown.
