Denver Omelet with Cottage Bacon
Pork
The classic Denver omelet gets an upgrade—swap the ham for smoky pasture-raised cottage bacon and you’ve got a hearty, flavor-packed breakfast in just 20 minutes.
Ingredients
3 Large Eggs
1 tbsp Butter
¼ cup REP Cottage Bacon, diced
2 tbsp Onion, diced
2 tbsp Green Bell Pepper, diced
⅓ cup Shredded Cheddar Cheese
Salt and Black Pepper, to taste
Pinch of Cayenne Pepper (optional, for a little kick)
Directions
Whisk the eggs. Crack eggs into a small bowl and beat just until combined—don’t go overboard, or the omelet can turn rubbery.
Cook the veggies and bacon. Melt butter in a skillet over medium-high heat. Add the pasture-rasied cottage bacon, onion, and bell pepper. Season lightly with salt and pepper. Cook about 5 minutes until the onions soften and the bacon gets a little caramelized.
Add the eggs. Turn heat down to medium-low. Pour in the eggs and give the pan a little shake while using a spatula to gently stir so everything spreads out evenly.
Cheese it up. Sprinkle the cheddar cheese and a dash of cayenne over the top. Let it cook without stirring until the eggs are set on the bottom and the top is still slightly soft—about 5 minutes.
Fold and serve. Use your spatula to fold the omelet in half, slide it onto a plate, and
enjoy while it’s hot and melty.
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