Prep 10 mins
Cook 10 mins
This omelet is based on a recipe I saw in Redbook magazine that was a take on IHOP's Country Omelet. This version is now mine, lol. Theoretically, this is one serving but it served the two of us just fine.
- 2 large eggs
- 2 large egg whites
- 1⁄2 cup chopped Canadian bacon (or bacon bits or sausage crumbles)
- 1 tablespoon cilantro, chopped
- 1⁄4 teaspoon salt
- 1 dash pepper
- 2 tablespoons canola oil
- 1⁄4 cup chopped green onion
- 1 jalapeno pepper, seeded and chopped
- 1⁄2 cup diced potato (like frozen Southern style)
- 1 teaspoon butter
- 1⁄4 cup shredded cheddar cheese
- sour cream
- pico de gallo
- Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
- In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
- Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
- Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
- At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
- NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.
What a wonderful omelet! I subbed yellow bell pepper for the jalapeno and used salsa I had canned last fall instead of pico (no fresh tomatoes!) I loved the hint of cilantro flavor; if you're not a fan of cilantro, just skip it - it's still a great omelet! made for PAC Spring 2013