Farmer's Omelet Ii
Start your morning off right with the hearty and flavor-packed Farmer's Omelet II—a rustic breakfast classic that brings together farm-fresh ingredients and a satisfying combination of textures. This hearty omelet features fluffy, golden eggs infused with rich whole milk and folded around a savory medley of crispy bacon, sautéed red bell peppers, onions, mushrooms, and tender baby spinach. A generous layer of melted cheddar cheese adds the perfect creamy touch, making every bite irresistible. Quick and easy to prepare in just 25 minutes, this versatile recipe is ideal for busy mornings or a weekend brunch spread. Serve it with crusty bread or fresh fruit for a wholesome, protein-packed meal that's bursting with flavor. Perfect for two, this recipe shines as a must-try for breakfast lovers seeking a comforting yet nutritious dish!
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Ingredients
- 4 large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 4 strips bacon
- 0.5 cup (diced) red bell pepper
- 0.25 cup (diced) yellow onion
- 0.5 cup (sliced) mushrooms
- 1 cup (loosely packed) baby spinach
- 0.5 cup (shredded) cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Step 2
Heat a large non-stick skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet, let it cool slightly, and crumble into small pieces. Drain most of the bacon grease from the pan, leaving about 1 teaspoon.
Step 3
In the same skillet, add the diced red bell pepper, onion, and mushrooms. Sauté for 3-4 minutes, or until the vegetables are softened.
Step 4
Add the spinach to the skillet and cook for an additional 1-2 minutes, or until wilted. Remove the cooked vegetables from the skillet and set them aside.
Step 5
Melt the butter in the skillet over medium-low heat. Pour the egg mixture into the pan and allow it to cook undisturbed for 1-2 minutes. Sprinkle the cooked vegetables and crumbled bacon evenly over one half of the omelet.
Step 6
Sprinkle the shredded cheddar cheese over the vegetables and bacon. Cover the skillet with a lid and allow the omelet to cook for another 2-3 minutes, or until the cheese has melted and the eggs are set to your desired doneness.
Step 7
Using a spatula, carefully fold the unfilled half of the omelet over the filled side. Gently slide the omelet onto a plate, cut into portions if desired, and serve immediately.
Nutrition Facts
| Serving size | (570.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 899.3 |
| Total Fat 63.2g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 857.3mg | 0% |
| Sodium 2632.1mg | 0% |
| Total Carbohydrate 24.6g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 8.6g | |
| Protein 53.6g | 0% |
| Vitamin D 182.6IU | 0% |
| Calcium 442.4mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1222.0mg | 0% |
Source of Calories