Loaded Omelet

I call this omelet “loaded” because it truly is loaded… loaded with all the goodies you can find in the refrigerator. In this version I have a variety of colorful sweet peppers and one so very hot one. Actually, it was hotter than I had expected, but the end result turned out better than I had planned. With the addition of onions and a generous sprinkling of shredded Parmesan cheese, this loaded breakfast omelet became a filling meal. Be creative with your additions. I don’t tend to put in any meats since I am vegetarian, but that should not stop you from experimenting with them. Have fun and enjoy!

Serves 1 – 2


  • 2 large fresh organic eggs
  • 1 each small banana-shaped peppers, yellow – orange – red
  • 1 jalapeno pepper
  • 2 Tablespoons shredded Parmesan cheese
  • ½ sweet onion
  • 1 teaspoon butter
  • sea salt to taste
  • fresh ground pepper to taste


  1. In a medium frying pan, melt a teaspoon (+/-) of butter.
  2. Cut all the peppers into coin shape. (If you are using regular peppers, dice them or cut into strips)
  3. Cut the onion into strips or the onion can be diced.
  4. Put all of the cut vegetables into the frying pan and lightly saute. You want them still slightly crunchy.
  5. Crack the 2 eggs into a small bowl and mix well. Pour over the vegetables.
  6. Cook until the eggs are set with just a touch liquid remaining.
  7. Salt and pepper to taste.
  8. Sprinkle the Parmesan cheese over the almost finished omelet.
  9. Loaded Omelet with Parmesan added

  10. Fold over one half of the omelet to make a pocket and continue cooking for another 20 seconds.
  11. Remove from pan and serve with another sprinkling of Parmesan cheese over the top.
  12. If you choose, you can also keep the omelet flat and flip it to finish the other side. Both ways work. ENJOY!

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