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
- In a medium frying pan, melt a teaspoon (+/-) of butter.
- Cut all the peppers into coin shape. (If you are using regular peppers, dice them or cut into strips)
- Cut the onion into strips or the onion can be diced.
- Put all of the cut vegetables into the frying pan and lightly saute. You want them still slightly crunchy.
- Crack the 2 eggs into a small bowl and mix well. Pour over the vegetables.
- Cook until the eggs are set with just a touch liquid remaining.
- Salt and pepper to taste.
- Sprinkle the Parmesan cheese over the almost finished omelet.
- Fold over one half of the omelet to make a pocket and continue cooking for another 20 seconds.
- Remove from pan and serve with another sprinkling of Parmesan cheese over the top.
- If you choose, you can also keep the omelet flat and flip it to finish the other side. Both ways work. ENJOY!