Loaded Breakfast Omelette is chock full of beef, gooey cheese and more AND it is not only for breakfast !
These loaded breakfast Omelettes were my first successful batch ! I have made omelettes before, or I should rather say, scrambly omelettes. They either broke or would not lift from the pan in one piece.
Hubby is the omelette maker in the house, but this time I decided to give it a try myself and I loved how they turned out. The filling is delicious, too, of course!
These omelettes are thick and fluffy.
The recipe is enough for two huge omelettes which is enough for 4 people – one cut in half was more than enough for each of us, together with a crunchy side salad and a dinner roll or some crusty French bread.
I call them Breakfast Omelettes but we had them for dinner ! I like to change breakfast and dinner a lot – bacon and eggs are no strangers on our dinner menu.
Loaded Breakfast Omelette
- 3 TB Olive Oil
- 450 g Lean Ground Beef ( 1 pound )
- 3 TB Tomato Paste
- 3 TB Parsley chopped
- 1 Red Bell Pepper thinly sliced
- 3 Spring Onions chopped
- Salt and Pepper to taste
- 8 Extra-Large Eggs
- 3 TB Milk
- 1 cup Mozzarella Cheese grated
Heat the Olive Oil in a medium pan – add the Ground Beef and cook until done – add the Tomato Paste, Parsley and Red Bell Pepper – fry until the Peppers are soft – season to taste – add the Spring Onions and stir-fry another 2 – 3 minutes – Keep warm.
Beat together the Eggs and Milk, season with Salt and Pepper – pour half of the mixture in a non-stick pan – cook over medium heat, using a fork to gently stir the top of the mixture – as soon as it start to set (must still be wobbly in the center) – add a 1/4 cup Mozzarella cheese over the top – cook another 3 minutes until done – lift gently from the pan and transfer to a plate – repeat with the other half of the Egg mixture.
- Spoon half of the Meat mixture over half of the omelette – sprinkle with Mozzarella cheese, fold over and repeat with the other omelette.
Slice each omelette in half (for 4 servings) and serve !
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