Breakfast Omelet Bar
Hearty Breakfast Omelet Bar
ingredients
- 40 large eggs
- 1 cup milk
- Salt and pepper, to taste
- 1/4 cup olive oil
- 2 small onions, diced
- 2 bell peppers, diced
- 4 cups sliced mushrooms
- 4 cups cooked bacon, crumbled
- 4 cups shredded cheddar cheese
- 2 cups chopped fresh herbs (such as parsley, chives, and basil)
- Salsa, for serving
- Sour cream, for serving
- Freshly chopped chives, for garnish
steps
- 1.
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- 2.
Heat olive oil in a non-stick skillet over medium heat. Add onions, bell peppers, and mushrooms. Sauté until vegetables are tender, about 5 minutes. Remove from the skillet and set aside.
- 3.
In the same skillet, pour a quarter of the egg mixture and swirl to evenly coat the bottom. Cook until the edges are set and the center is slightly runny, about 2-3 minutes.
- 4.
Sprinkle a quarter of the cooked vegetables, bacon, cheese, and fresh herbs over half of the omelet. Fold the other half to cover the toppings. Cook for an additional minute to melt the cheese.
- 5.
Slide the omelet onto a cutting board and cut into two wedges. Repeat the process with the remaining egg mixture and toppings.
- 6.
Serve hot omelet wedges with salsa, sour cream, and freshly chopped chives on the side.
