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Pepper Potato Denver Omelet
24m$2.76

Pepper 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.

  • breakfast
  • eggs
  • family-friendly
  • Gluten-Free
  • high-protein
  • omelet
  • Vegetarian
Bundle it with similar meals
10 min prep14 min cook2 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Large eggs · 4 Count

Kroger® Grade A Large White Eggs

33%

In recipe$0.73
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

Yukon Gold potato, diced 1/4 inch · 5 Ounce

Yukon Gold Potatoes

31%

In recipe$0.53
To buy$1.69
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

Green bell pepper, diced · 0.33 Cup

Fresh Large Green Bell Pepper

26%

In recipe$0.23
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 26%Product matchEstimated at KROGER

Shredded cheddar cheese · 0.5 Cup

Kroger® Medium Cheddar Shredded Cheese

25%

In recipe$0.50
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

Red bell pepper, diced · 0.33 Cup

Fresh Red Hothouse Bell Pepper

22%

In recipe$0.37
To buy$1.67
Details
1 ct$1.67 per packageBuy 1Package use: 22%Product matchEstimated at KROGER

Fresh parsley, chopped · 1 Tablespoon

Parsley

6%

In recipe$0.09
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Yellow onion, diced · 1.72 Ounce

Kroger® Yellow Onion 3 lb Bag

4%

In recipe$0.12
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Whole milk · 1 Tablespoon

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

3%

In recipe$0.05
To buy$1.69
Details
Kroger · 1 pt$1.69 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

Olive oil · 2 Teaspoon

Kroger® Extra Virgin Olive Oil

2%

In recipe$0.14
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 0.5 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$2.76

· only what you use

$1.38

per serving · 2 servings

You pay at checkout$22.00
13% used in this recipe$19.24 unused

All ingredients selected

Checkout$28.18
Recipe portion$2.80

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • large eggs-4 count
  • yellow onion-1 3/4 cups
  • shredded cheddar cheese-1/2 cup
  • green bell pepper-1/3 cup
  • red bell pepper-1/3 cup
  • Yukon Gold potato-5 oz
  • whole milk-1 tablespoon
  • fresh parsley-1 tablespoon
  • olive oil-2 teaspoons
  • kosher salt-1/2 teaspoon
  • black pepper-1/4 teaspoon
1
Prep vegetables and whisk eggs
Mixing Bowl
Whisk
Cutting Board
Chef’s knife
Measuring cups and spoons

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.

5 ounces potato
1/3 cup green bell pepper
1/3 cup red bell pepper
1/4 cup yellow onion
1 tablespoon parsley
4 Count eggs
1 tablespoon whole milk
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2
Cook the potatoes
Measuring cups and spoons
10-inch nonstick skillet
Flexible spatula

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.

1 1/2 teaspoons olive oil
5 ounces potato
1/4 teaspoon Kosher Salt
3
Finish the vegetable filling
10-inch nonstick skillet
Flexible spatula

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.

1/3 cup green bell pepper
1/3 cup red bell pepper
1/4 cup yellow onion
4
Set the omelet base
10-inch nonstick skillet
Flexible spatula

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.

1/2 teaspoon olive oil
5
Fill and melt the cheese
10-inch nonstick skillet
Flexible spatula

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.

1/2 cup cheddar cheese
1 tablespoon parsley
6
Fold and serve
Flexible spatula

Fold the omelet over the filling, slide it onto a plate, and cut into 2 portions for serving.

7

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