American Omelet
Omelet stuffed with mushrooms, onions, bell peppers, bacon, and American cheese
Equipment
- 1 cutting board
- 1 kitchen knife
- 1 small bowl
- 1 wire whisk
- 2 small seasoned cast-iron skillets
- 1 spatula
Ingredients
- 3 eggs
- 1 tbsp butter
- 2 mushrooms - large, sliced
- ½ cup onion - chopped
- ½ cup bell pepper - red & green, chopped
- 1 tomato - medium, roughly chopped
- 1 pinch kosher salt
- 1 pinch black pepper
- 3 slice American cheese - or other mild melty cheese
- 3 slice bacon - fried and chopped (optional)
- ¼ cup parsley - finely chopped
Instructions
- Whisk eggs gently until thoroughly mixed, but don't get too much air in it. Set aside.3 eggs
- In a small skillet, heat butter over medium heat until shimmering, then add mushrooms and sauté until golden brown.1 tbsp butter, 2 mushrooms
- Add onion and peppers, then sauté until soft.1/2 cup onion, 1/2 cup bell pepper
- Add tomato slices, salt and black pepper, reduce heat to low.1 tomato, 1 pinch kosher salt, 1 pinch black pepper
- In a separate skillet, melt the butter over high heat until bubbling. Add the egg wash, then reduce heat to low just as the eggs begin to set.
- Add the cheese, then the bacon and vegetables.3 slice bacon, 3 slice American cheese
- Fold the egg over the filling, and plate immediately while piping hot.
- Add salt and pepper to taste, and garnish with fresh chopped parsley.1/4 cup parsley
Notes
You can change up the filling ingredients as you like. The key here is the American cheese, which is super melty, and tastes great in an omelet.
Nutrition
Calories: 435kcal | Carbohydrates: 10g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 314mg | Sodium: 912mg | Potassium: 479mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2.768IU | Vitamin C: 63mg | Calcium: 394mg | Iron: 2mg
