The Momlette - Healthy Weekend Omelette

"This omlette is packed with healthy stuff, but is delicious and worth the time. Our weekend tradition is that one day, I make 'Momlettes' and the other, dh makes 'Mancakes' (fruit pancakes). The kids always enjoy their fancy weekend breakfasts. I use 'Morningstar Farms® Veggie Breakfast Bacon Strips' (we call it Facon) but if you want to have the fat and calories, you could use regular bacon. This recipe makes two really big Momlettes which can either be split (if for breakfast) or, if eaten whole may be brunch."
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Ready In:




  • Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
  • (While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
  • Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
  • Crumble the 'bacon'.
  • Beat the eggs with the milk.
  • When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
  • Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
  • Place on medium low heat and cook until firm.
  • If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
  • Sprinkle 1/8 C of the cheese on the egg.
  • Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
  • Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
  • Repeat for second Momlette.

Questions & Replies

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  1. Amazing! We make it whenever we have time for a real breakfast!
  2. absolutely delicious and filling! My picky 3 year old loved it too. We will definitely be having these again.


<p>I am now living in Massachusetts outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!). <br /><br />I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, Hey, where's the third veggie? when I get lazy.</p>
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