Denver Omelet with Hash Browns
A meatless Denver-style omelet with eggs, green bell pepper, yellow onion, vegetarian cheddar cheese, and crisp hash browns. This stovetop breakfast is hearty, simple, and brunch-ready.
- american
- bell peppers
- breakfast
- breakfast main
- brunch
- brunch entertaining
- brunch main
- cheddar cheese
- comfort food
- denver omelet
- eggs
- family-friendly
- gluten-free
- hash browns
- low-sugar
- nut-free
- omelet
- onions
- potatoes
- protein-packed
- quick
- shellfish-free
- skillet
- stovetop
- vegetarian
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
large eggs · 6 Each
Kroger® Grade A Large White Eggs
50%
Details
vegetarian cheddar cheese, shredded · 1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
Details
green bell pepper, diced · 0.5 Cup
Fresh Large Green Bell Pepper
40%
Details
frozen shredded hash browns, thawed · 3 Cup
Ore-Ida Shredded Frozen Hash Browns
30%
Details
unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
yellow onion, diced · 0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
Details
whole milk · 2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper, ground · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- large eggs-6 each
- frozen shredded hash browns-3 cups
- vegetarian cheddar cheese-1 cup
- green bell pepper-1/2 cup
- yellow onion-1/2 cup
- unsalted butter-3 tablespoons
- whole milk-2 tablespoons
- olive oil-1 tablespoon
- kosher salt-3/4 teaspoon
- ground black pepper-1/4 teaspoon
Dice the green bell pepper and yellow onion, then squeeze the thawed hash browns in a clean kitchen towel until very dry.
Keep fingertips tucked away from the knife blade while dicing the vegetables.
Heat the 12-inch skillet over medium-high heat, add the olive oil and 1 tablespoon butter, then spread in the hash browns; season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Use caution when adding hash browns to the hot fat to avoid splatter.
Cook the hash browns undisturbed for 5 minutes until the underside is deep golden and crisp, then flip in sections and cook 4-5 minutes more; transfer to a plate.
Turn the hot skillet handle inward while cooking to reduce the risk of knocking it over.
Melt 1 tablespoon butter in the 10-inch skillet over medium heat, add the bell pepper, onion, and 1/4 teaspoon salt, then cook 4-5 minutes until softened and lightly browned; transfer to a bowl.
Use caution around the hot skillet and melted butter.
Whisk the eggs, milk, remaining salt, and remaining black pepper in a mixing bowl until fully blended and slightly foamy.
Keep eggs refrigerated until this step and avoid leaving the raw egg mixture at room temperature for long.
Wipe the 10-inch skillet, melt 1/2 tablespoon butter over medium-low heat, add half of the egg mixture, and gently pull the set edges toward the center until the top is mostly set but still glossy, about 2-3 minutes.
Use medium-low heat and keep the skillet handle turned inward while cooking.
Sprinkle half of the vegetable mixture and 1/2 cup vegetarian cheddar cheese over one side, fold the omelet, and cook about 1 minute until the cheese is melted; slide onto a plate.
Cook the omelet until the eggs are set and not runny before serving.
Repeat with the remaining butter, eggs, vegetables, and cheese to make the second omelet, then serve with the crisp hash browns while hot.
Cook the second omelet until the eggs are set and not runny before serving.
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