Denver Omelet with Cottage Bacon

Denver Omelet with Cottage Bacon

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

1. Whisk the eggs. Crack eggs into a small bowl and beat just until combined—don’t go overboard, or the omelet can turn rubbery.
2. 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.
3. 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.
4. 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.
5. Fold and serve. Use your spatula to fold the omelet in half, slide it onto a plate, andenjoy while it’s hot and melty.