Start your day off right with this quick and easy farmer’s omelet loaded with fresh veggies like potatoes, onions, bell peppers, spinach, and mushrooms + ham and cheese. Naturally gluten-free.
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What you’ll love about this recipe
- It’s hearty! This omelet is the way to go if you have a physically active day ahead. It is LOADED with veggies and protein which are guaranteed to supply you with plenty of fuel.
- It’s customizable! Swap out the ham for bacon, one or two of the veggies for whatever you have on hand, and use whichever type of cheese you want; this omelet can easily be adjusted to suit your tastes.
- It’s simple! Once you get the technique down, omelets are so easy to throw together. Although this one requires the added step of sautéeing the vegetables, it is still downright easy to prepare and only takes 15-minutes.
Ingredients (+ notes & substitutions)
- Butter: Salted or unsalted will work depending on your tastes.
- Bell pepper: Whichever color or combination of colors your heart desires.
- Ham: The ham could easily be swapped out for cooked sausage or even chopped bacon. Alternately, you could leave out the meat altogether.
- Onion: Red or white.
- White mushroom: Baby Bella’s are a suitable alternative.
- Red potato: Could sub for any variety of new potatoes. You will only need one small to medium-sized potato.
- Spinach: Fresh is best.
- Eggs: For dishes like an omelet, where eggs are the star ingredient, I really encourage you to splurge for quality eggs. Farm fresh or at the least organic free-range eggs make all the difference.
- Milk: Milk aids the texture rendering the eggs fluffier and creamier.
- Black pepper: To season the eggs.
- Kosher salt: Also for seasoning the eggs.
- Cheese: Opt for whatever cheese you please – just make sure it’s meltable. Some tasty choices include cheddar, Muenster, cheddar Jack, gouda, and goat cheese.
How to make a farmer’s omelet (+ tips)
1. Heat a medium non-stick skillet over medium-high heat. Melt the butter then add the bell pepper, ham, onion, mushrooms, and potato. Cook for 4-5 minutes until the veggies have softened then add the spinach and cook another one minute until it’s wilted. Transfer to a bowl or plate.
2. Return the skillet to medium heat.
3. Crack the eggs into a liquid measuring cup or a small bowl. Whisk in the milk, black pepper, and kosher salt. Set aside.
4. Melt a tablespoon of butter in the skillet. Once it begins to bubble pour in half the egg mixture. Cook for about two minutes until the edges are set then sprinkle half of the cheese onto one half of the egg. Top the cheese with one-half of the veggie/ham mixture.
5. Cook for 1-2 minutes or until the eggs are fully set. Once set, gently fold the omelet in half. Remove from heat and repeat with the remaining ingredients. Serve warm garnished with your choice of fresh chopped herbs, salsa, and/or hot sauce.
Storage
Leftovers may be refrigerated in an airtight container for up to four days.
Recommended Products
More gluten-free breakfast recipes you may like:
- Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, goat cheese, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
- Sweet Potato Brussels Sprout Hash: Hearty and healthy, this quick and easy one-pan sweet potato Brussels sprout hash with ham and eggs is a great way to start off your day. Naturally gluten-free.
- Chorizo Sweet Potato Hash: This flavorful chorizo sweet potato hash with eggs is a warm and hearty breakfast dish that is simple to prepare in just one skillet and is naturally gluten-free.
If you make this farmer’s omelet I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Farmer's Omelette
With plenty of protein and veggies, this hearty farmer's omelette is a quick and easy way to way to get your day started off right. Naturally gluten-free.
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup diced bell pepper, any color
- 1/4 cup diced ham, could sub for cooked sausage or bacon
- 1/4 cup diced red or white onion
- 2 white mushrooms, roughly chopped
- 1 small red potato, shredded
- 1/2 cup packed spinach leaves
- 6 large eggs
- 3/8 cup whole milk
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon kosher salt
- 4 ounces shredded cheese - cheddar, mozzarella, muenster, Monterey Jack
Instructions
- Heat a medium non-stick skillet over medium-high heat. Melt the butter then add the bell pepper, ham, onion, mushrooms, and potato. Cook for 4-5 minutes until the veggies have softened then add the spinach and cook another one minute until it's wilted. Transfer to a bowl or plate.
- Return the skillet to medium heat.
- Crack the eggs into a liquid measuring cup or a small bowl. Whisk in the milk, black pepper, and kosher salt. Set aside.
- Melt a tablespoon of butter in the skillet. Once it begins to bubble pour in half the egg mixture. Cook for about two minutes until the edges are set then sprinkle half of the cheese onto one half of the egg. Top the cheese with one-half of the veggie/ham mixture.
- Cook for 1-2 minutes or until the eggs are fully set. Once set, gently fold the omelet in half. Remove from heat and repeat with the remaining ingredients. Serve warm garnished with your choice of fresh chopped herbs, salsa, and/or hot sauce.
For recipe tips and process photos, please refer to the body of this post.
Storage: Leftovers may be refrigerated in an airtight container for up to four days.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 983Total Fat: 70gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 727mgSodium: 1326mgCarbohydrates: 35gFiber: 4gSugar: 11gProtein: 55g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc