Hidden Valley Garden Omelet

READY IN: 35mins
Recipe by Mama_Duck

This is an easy puffy omelet. I seem to be the only person on earth with the recipe because I've been searching for it in order to see the nutrition facts. This came from some Hidden Valley recipe cards in the mid-eighties. It's a big favorite with my kids and always a big hit when I serve it for brunch.

Top Review by Crafty Lady 13

Really easy, delicious recipe. I have never made an omelet with ranch dressing or baking soda in it before. The omelet really puffs up while its cooking so make sure your pan is fairly deep or your lid is domed. Once it's done cooking the puffiness goes down. There was just a hint of the ranch dressing flavor. Once the onions and peppers were about half way done, I added a little bit of diced tomatoes and ham. Thanks for sharing a great recipe that I will be making often in the future. Made for PAC Spring, 2008.

Ingredients Nutrition

  • 2 tablespoons margarine
  • 12 cup chopped red pepper
  • 14 cup chopped onion
  • 8 eggs, beaten
  • 1 cup prepared Hidden Valley® Original Ranch® Dressing
  • 2 tablespoons flour
  • 18 teaspoon baking soda
  • 34 cup shredded cheese


  1. In a 12-inch skillet, saute the pepper and onion in the margarine.
  2. Whisk remaining ingredients together and pour into skillet.
  3. Cover and reduce heat to medium low.
  4. Cook about 25 minutes or until eggs are cooked through and puffy.
  5. Slide eggs onto serving platter and cut into wedges.
  6. Serve immediately.

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