Farmer's Omelet Recipe

What could be better or breakfast than a light, satisfying omelet, prepared perfectly? A little cheddar, onion, diced mushrooms, peppers and ham add flavor.

Farmer's Omelet Recipe

Photo by David T.

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup green pepper, diced

  • ¼

    cup onion, diced

  • ¼

    cup mushrooms, diced

  • ¼

    cup ham, or sausage

  • 1 to 2

    tablespoons butter

  • 2


  • teaspoon salt

  • Pinch pepper

  • ¼

    cup shredded cheddar cheese


In an 8-inch skillet, sauté green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted.


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