Omelet w/ Veggies, Bacon & Cheddar
Servings
2
Servings
2
Ingredients
Omelet Fillings
Omelets
Instructions
  1. On a large griddle, place frozen hashbrowns & spray with cooking spray. Cover with a lid & cook until golden then flip over & fry a little longer. Remove from griddle & set aside.
  2. Place bacon on griddle & cook until crispy. Set on paper towels to drain the grease then chop into crumbles. Set aside.
  3. Place the onions & mushrooms on the griddle in the bacon drippings & cook on medium-high for 10 minutes or until the mushrooms are golden brown & the onion is tender. Remove from pan & set aside.
  4. Using an 8-inch baking dish turned upside down, form 2 ‘foil pans’ with aluminum paper. Spray the inside of each one with cooking spray.
  5. In a bowl, whisk eggs, cornstarch & milk until well blended; season with sea salt & pepper, to taste. Set ‘foil pans’ on the medium-high heated griddle. Divide the egg mixture into each of the ‘foil pans’, swirling so the pan is evenly coated with the egg.
  6. Once the egg is starting to set, sprinkle a small amount of cheese on top of each egg mixture then divide the hashbrowns & refried beans & spoon over each omelet. Next, top each omelet with half of the onion/mushroom mixture & a sprinkle of green onions & a bit more cheese.
  7. ‘Cover’ The griddle with a large baking sheet to help ‘steam’ the omelets. This will only take a few minutes. Remove each ‘foil pan’ & place the omelets on serving plates. Roll into customary omelet shape if preferred.
  8. Top each with remaining cheese & green onion if preferred. Serve immediately.
Recipe Notes
  • Omelet is the standard spelling in American English.  The British spelling, omelette, is actually the modern French spelling.