Two Egg Omelet

Indulge in the hearty delight of our Two Egg, a classic breakfast staple that brings together the cherished flavors of the American West. Crafted with two farm-fresh eggs, this omelet is perfectly whisked and cooked to fluffy perfection, ensuring each bite is a delightful experience.

Packed with a generous medley of diced bell peppers and onions, the vibrant colors and fresh tastes elevate the dish to a new level of deliciousness. We also add succulent pieces of smoked ham, providing a savory contrast that complements the creamy eggs beautifully. Each ingredient is thoughtfully chosen to bring a burst of flavor to your plate, making it a satisfying meal any time of day.

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RECIPE​

Ingredients
​1 SMALL NON-STICK FRY PAN
2 EGGS
3 TBSP. MILK
TOPPINGS:
HAM PIECES (SMALL)
SHREDDED CHEESE (OWN CHOICE)
GREEN PEPPERS (SLICED THIN)
ONIONS (SLICED THIN)
MUSHROOMS (SLICED THIN)
IF USING FRESH VEGETABLES BEST IF YOU
SAUTE THEM IN BUTTER UNTIL SOFT
BROWNED BREAKFAST SAUSAGE PIECES

1. In a small bowl beat eggs and milk well. Preheat skillet on a low temperature. Add 1 tbsp. of butter. Once butter melts pour eggs into frying pan. Cook on a low temperature, and tilt pan and push back edges of egg so runny part flows into skillet.
2. Once runny parts of egg are done add toppings. Slide omelet right out of skillet and onto plate letting SECOND HALF FOLD OVER top creating a half moon shape. Serve with shredded cheese on top and if desired with ketchup, salsa, or your favorite condiment.

​​Tammy’s Tip: Put a lid on skillet making sure
temperature is very low for a slow cook. This will
keep eggs from browning on bottom while giving
egg time to cook evenly.

Printable Recipe - Two Egg omelet