24m$3.46Pepper Potato Denver Omelet
A vegetarian Denver-style omelet filled with tender potatoes, bell peppers, onions, cheddar, and herbs. Whole eggs keep it hearty, high-protein, and breakfast-ready without the ham.
- Energy
- 382 calories per serving
- Protein
- 20.5 g per serving
- Carbs
- 19.5 g per serving
- Fat
- 24.2 g per serving
- Sodium
- 834 mg per serving
Shopping options
Olive oil
2 Teaspoon
Kroger® Extra Virgin Olive Oil
2%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Yellow onion, diced
1.72 Ounce
Kroger® Yellow Onion 3 lb Bag
4%
Kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
Whole milk
1 Tablespoon
Kroger® Vitamin D Whole Milk Half Gallon
1%
Red bell pepper, diced
0.33 Cup
Organic Fresh Red Bell Pepper
33%
Shredded cheddar cheese
0.5 Cup
Kroger® Medium Cheddar Shredded Cheese
25%
Large eggs
4 Count
Kroger® Grade A Large White Eggs
33%
Yukon Gold potato, diced 1/4 inch
5 Ounce
Yukon Gold Potatoes
63%
Green bell pepper, diced
0.33 Cup
Organic Fresh Green Bell Pepper
33%
Fresh parsley, chopped
1 Tablespoon
Parsley
6%
Cost Summary
· only what you use
per serving · 2 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large eggs-4 count
- yellow onion-1.72 cups
- shredded cheddar cheese-0.5 cups
- green bell pepper-0.33 cups
- red bell pepper-0.33 cups
- Yukon Gold potato-5 oz
- whole milk-1 tbsp
- fresh parsley-1 tbsp
- olive oil-2 tsp
- kosher salt-0.5 tsp
- black pepper-0.25 tsp
Dice the potato, bell peppers, and onion; chop the parsley. In a mixing bowl, whisk the whole eggs with milk, 1/4 teaspoon salt, and black pepper until smooth.
Use a stable cutting board and curl fingertips away from the knife while chopping.
Wash hands and surfaces after handling raw eggs.
Heat 1 1/2 teaspoons olive oil in the nonstick skillet over medium heat. Add the potato and remaining 1/4 teaspoon salt; cover and cook, stirring once, until nearly tender, about 4 minutes.
Keep the skillet handle turned inward to prevent bumps and spills.
Uncover and add the bell peppers and onion. Cook, stirring often, until the potato edges are golden and the vegetables are tender, 3 to 4 minutes; transfer the filling to a plate.
Wipe the skillet, add the remaining 1/2 teaspoon olive oil, and reduce heat to medium-low. Pour in the egg mixture, tilt the pan, and use the spatula to lift set edges so uncooked egg flows underneath until the top is mostly set, 2 to 3 minutes.
Spoon the potato-pepper filling over one half of the eggs, then sprinkle with cheddar and parsley. Cook until the cheese melts and the eggs are fully set but still moist, about 1 minute.
Cook eggs until fully set; egg dishes should reach 160°F if checked with a food thermometer.
Fold the omelet over the filling, slide it onto a plate, and cut into 2 portions for serving.
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