Denver Omelet with Hash Browns

Cuisine

American

Servings

2

Total time

32 min

Prep

10 min

Cook

22 min

Difficulty

medium

Ingredients

• 6 Each large eggs - 6 (count)
• 3 Cup frozen shredded hash browns, thawed - 3 (cups), Squeezed very dry before cooking.
• 0.5 Cup green bell pepper, diced - 1/2 (cup), diced
• 0.5 Cup yellow onion, diced - 1/2 (cup), diced
• 1 Cup vegetarian cheddar cheese, shredded - 1 (cup), shredded
• 2 Tablespoon whole milk - 2 (tablespoons)
• 3 Tablespoon unsalted butter - 3 (tablespoons), Divided for hash browns, vegetables, and omelets.
• 1 Tablespoon olive oil - 1 (tablespoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon), Divided among the hash browns, vegetable filling, and eggs.
• 0.25 Teaspoon black pepper, ground - 1/4 (teaspoon), Divided between the hash browns and eggs.

Instructions

1. Prep the vegetables and hash browns

   1. Dice the *green bell pepper* and *yellow onion*, then squeeze the *thawed hash browns* in a clean kitchen towel until *very dry*.

2. Start the hash browns

   2. 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*.

3. Crisp and plate the hash browns

   3. 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.

4. Cook the vegetable filling

   4. 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.

5. Whisk the egg mixture

   5. Whisk the *eggs, milk, remaining salt,* and *remaining black pepper* in a mixing bowl until *fully blended* and slightly foamy.

6. Cook the first omelet base

   6. 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*.

7. Fill and finish the first omelet

   7. 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.

8. Make the second omelet and serve

   8. Repeat with the *remaining butter, eggs, vegetables,* and *cheese* to make the second omelet, then serve with the *crisp hash browns* while *hot*.