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Loaded Breakfast Omelette

Loaded Breakfast Omelette is chock full of beef, gooey cheese and more AND it is not only for breakfast !

Loaded Breakfast Omelette

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.

 

 Loaded Breakfast Omelette

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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

Loaded Breakfast Omelette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Loaded Breakfast Omelette is chock full of beef, gooey cheese and more AND it is not only for breakfast !
Course: Breakfast, Light Dinner
Servings: 4 People
Author: Linda Nortje
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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 !

LINDA

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