This omelet is no joke: it is so large that it is meant to
feed two people!
Prep time: 15 minutes cook time: 15 minutes yield: 2 servings
Calories 576 – Fat 46 G – Protein 30 G – Fiber 1 g
1 tablespoon plus 1 teaspoon ghee or unsalted butter,
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
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 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