prep time: 15 minutes cook time: 15 minutes yield: 2 servings
This omelet is no joke: it is so large that it is meant to feed two people!
- 1 tablespoon plus 1 teaspoon ghee or unsalted butter, divided
- ¼ cup diced onions
- ¼ cup sliced mushrooms
- 2 tablespoons diced green or red bell peppers
- ¼ cup ground pork or beef
- ¼ teaspoon fine sea salt, divided
- 4 large eggs, beaten
- ¼ cup diced Canadian bacon
- ¼ cup shredded sharp cheddar cheese, plus extra for garnish Sliced green onions, for garnish
- ¼ cup salsa, for serving
- ¼ cup sour cream, for serving
- Melt 1 tablespoon of the ghee in a saucepan over medium-low heat. Add the onions, mushrooms, and bell peppers and cook, stirring, until the onions and peppers are soft and the mushrooms are golden. Add the ground meat and sauté until cooked through about 3 minutes. Season with a ⅛ teaspoon of the salt.
- In a mixing bowl, combine the eggs, Canadian bacon, 2 tablespoons of water, and remaining ⅛ teaspoon of salt and stir well. Set aside.
- Heat a 12-inch skillet over medium-low heat. Add the remaining teaspoon of ghee and swirl to coat the pan. Pour in the egg mixture. Cover and cook until the eggs are almost set. Remove the lid and sprinkle in the cheese to cover the entire omelet. Place the vegetable filling on top of the cheese.
- Fold the omelet in half and place on a serving platter. Sprinkle with additional cheese and green onions. Serve with the salsa and sour cream.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan over medium heat for a minute or two, until warmed through.