Montana Omelet
Wake up to the hearty flavors of the Montana Omelet, a breakfast masterpiece that combines the smoky richness of crispy bacon, the earthiness of sautéed mushrooms, and the vibrant crunch of red and green bell peppers. This protein-packed omelet is loaded with shredded sharp cheddar cheese for creamy, melted goodness and seasoned to perfection with a touch of salt and pepper. Cooked to a fluffy, golden texture, the omelet is a true one-pan wonder, finished off in just over 20 minutes. Ideal for busy mornings or a cozy brunch, this savory dish is as visually stunning as it is satisfying. Serve it warm, garnished with a sprinkle of fresh parsley, for a restaurant-quality breakfast right at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pcs large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 strips bacon
- 0.5 cup mushrooms, sliced
- 0.25 cup red bell pepper, diced
- 0.25 cup green bell pepper, diced
- 0.5 cup sharp cheddar cheese, shredded
- 1 tablespoon unsalted butter
- 1 teaspoon fresh parsley, chopped (optional)
Instructions
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and frothy. Set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain excess grease, and crumble it into bite-sized pieces once cool. Leave about 1 tablespoon of bacon grease in the skillet.
In the same skillet with the bacon grease, add the sliced mushrooms and diced bell peppers. Sauté over medium heat for 3-4 minutes until the vegetables are softened. Remove the vegetables from the skillet and set aside.
Wipe the skillet clean and add the butter. Heat over medium-low until melted and bubbling.
Pour the egg mixture into the skillet and let it cook undisturbed for 1-2 minutes until the edges begin to set.
Sprinkle the cooked vegetables, crumbled bacon, and shredded cheddar cheese evenly over one side of the omelet.
Using a spatula, gently fold the other side of the omelet over the filling and cook for another 1-2 minutes, or until the cheese is melted and the eggs are fully cooked.
Carefully slide the omelet onto a plate, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 568 mg | 44% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
