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Recipe combo

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.

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Ingredients and instructions

Servings
2
Total time
24 min
Prep
10 min
Cook
14 min

Ingredients

  • 4 Count Large eggs - 4 (count)
  • 1 Tablespoon Whole milk - 1 (tablespoon)
  • 0.5 Teaspoon Kosher salt - 1/2 (teaspoon), Divided: 1/4 teaspoon in the eggs and 1/4 teaspoon with the potato.
  • 0.25 Teaspoon Black pepper - 1/4 (teaspoon)
  • 2 Teaspoon Olive oil - 2 (teaspoons), Divided: 1 1/2 teaspoons for the potato filling and 1/2 teaspoon for the eggs.
  • 5 Ounce Yukon Gold potato, diced 1/4 inch - 5 (ounces), Diced into 1/4-inch pieces.
  • 0.33 Cup Green bell pepper, diced - 1/3 (cup), diced
  • 0.33 Cup Red bell pepper, diced - 1/3 (cup), diced
  • 0.25 Cup Yellow onion, diced - 1/4 (cup), diced
  • 0.5 Cup Shredded cheddar cheese - 1/2 (cup)
  • 1 Tablespoon Fresh parsley, chopped - 1 (tablespoon), chopped

Instructions

  1. Prep vegetables and whisk eggs

    1. *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.

  2. Cook the potatoes

    2. 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.

  3. Finish the vegetable filling

    3. 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.

  4. Set the omelet base

    4. 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.

  5. Fill and melt the cheese

    5. 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.

  6. Fold and serve

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