Great Plains Omelet


While it’s rare I have the time to cook anything fancy at breakfast, sometimes Sundays afford me the luxury of brunch at home. This recipe is really tasty and if you’re having company it’s a little fancier than the scrambled variety.


Great Plains Omelet

Serves: 2 to 4


6 slices vegetarian Canadian bacon, cut into 1 inch pieces
1 tablespoon unsalted butter
1 cup (about 1) Yukon Gold potoatoes, diced
1/2 yellow onion, chopped
1 jalapeno pepper, seeds & membrane removed, minced
5 large eggs
2 tablespoons milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, chopped
4 ounces sharp cheddar, diced


  1. Preheat the oven to 350 degrees F.
  2. Add butter to an 8-inch oven-proof sautee pan over Medium heat. Add the potatoes and onion. Cook until the onions start to brown and the potatoes is tender but firm, about 10 minutes. Tossing occassionally.
  3. Add the jalapeno pepper and Canadian bacon, and cook for 60 seconds.
  4. In a medium bowl beat the eggs, milk, salt and pepper together with a fork. Stir in the scallions and diced cheddar.
  5. Pour the egg mixture over the potato. Place the pan in the oven until the eggs are almost cooked in the middle, about 20 minutes.
  6. Serve hot directly from pan.

2 Responses to “Great Plains Omelet”

  1. I didn’t think eggs could be that tastey, but these were really, really good!

  2. Great! Thanks for the feedback Adina!