Family Favorite Veggie Omelet with Breakfast Potatoes & Apple Slices

Ingredients

• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 8 large eggs
• 1/4 cup milk
• 2 tbsp butter, divided
• 1 lb Yukon Gold potatoes, diced (about 1/2-inch pieces)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper (for potatoes)
• 1 tbsp olive oil (for potatoes)
• 1 medium apple, thinly sliced

Instructions

1. Make the breakfast potatoes: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add diced potatoes, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until browned and tender, 18–22 minutes. If the pan gets dry, add a splash of water as needed.
2. Cook the veggies for the omelet: In a second skillet (or the same cleaned skillet), melt 1 tbsp butter over medium heat. Add onion, bell pepper, and mushrooms. Sauté until the vegetables are tender-crisp, 6–8 minutes.
3. Whisk the eggs: In a bowl, whisk eggs and milk until smooth and evenly colored. Season lightly with a pinch of salt and pepper (if desired).
4. Assemble and cook the omelet: Reduce heat to medium-low. Add the remaining 1 tbsp butter to the veggie skillet. Pour in the eggs and gently stir the edges as they begin to set. When the eggs are mostly set, sprinkle cheddar over one side and fold the omelet.
5. Finish: Cook until the cheese melts and the center is set but still tender, 2–4 minutes. Transfer to a plate. Repeat with the remaining egg mixture if needed (or make one larger omelet, depending on your pan size).
6. Serve: Spoon the breakfast potatoes onto plates and place the sliced apple alongside. Add the omelet on top or next to the potatoes. Serve warm.