Loaded Canadian Bacon & Potato Omelet
Indulge in a hearty breakfast with this Loaded Canadian Bacon & Potato Omelet! Inspired by the classic Country Omelet from IHOP, this recipe combines fluffy eggs with savory Canadian bacon, crispy potatoes, and fresh veggies to create a filling meal that's perfect for fueling your day. Enhanced with the aromatic zest of cilantro and a kick from jalapenos, this omelet brings a delicious blend of flavors and textures. Serve it with a dollop of sour cream and fresh pico de gallo for a brunch experience that you and your loved ones won’t forget!
N/A
Servings
255
Calories
14
Ingredients
Ingredients
large eggs
2 (whisked)
large egg whites
2 (whisked)
chopped Canadian bacon
1/2 cup (chopped)
cilantro
1 tablespoon (chopped)
salt
1/4 teaspoon
pepper
1 dash
canola oil
2 tablespoons
green onion
1/4 cup (chopped)
jalapeno pepper
1 (seeded and chopped)
diced potato
1/2 cup (frozen Southern style, thawed)
butter
1 teaspoon (melted)
shredded cheddar cheese
1/4 cup
sour cream
to taste (for topping)
pico de gallo
to taste (for topping)
Instructions
1
In a bowl, whisk together the eggs, egg whites, chopped Canadian bacon, cilantro, salt, and pepper until well blended. Set aside.
2
In a non-stick skillet, heat 2 tablespoons of canola oil over medium heat. Add the chopped green onion and sauté for 1 minute until fragrant.
3
Add the diced potatoes to the skillet and cook until they are browned and crispy, about 5 minutes, stirring occasionally. Once cooked, transfer the potatoes to a plate and set them aside.
4
Reduce the heat slightly and melt the butter in the same skillet. Pour in the egg mixture, allowing the edges to set immediately. Use a spatula to lift the edges and tilt the skillet to let the uncooked egg flow underneath. Continue to do this until the eggs are nearly set but still slightly runny on top.
5
Sprinkle the shredded cheddar cheese over the partially cooked eggs, followed by the reserved potatoes and chopped jalapenos. Carefully fold the omelet in half to enclose the cheese and filling.
6
Cook for an additional minute until the cheese melts and the eggs are cooked through.
7
Transfer the omelet to a serving plate. Cut it in half if desired, and top with an extra sprinkle of cheese, a dollop of sour cream, and a generous serving of pico de gallo.
Nutrition Information
15g
Fat
15g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind the Loaded Canadian Bacon & Potato Omelet?
This recipe is inspired by the classic Country Omelet from IHOP, featuring a hearty blend of eggs, bacon, and potatoes.
How many calories are in one serving of this omelet?
This omelet contains approximately 255 calories per serving.
What type of protein is included in this recipe?
The main proteins are large eggs, egg whites, and chopped Canadian bacon.
How much protein does this omelet provide?
It provides 19g of protein, making it a very filling breakfast option.
What kind of potatoes should I use?
The recipe calls for 1/2 cup of frozen Southern style diced potatoes, which should be thawed before cooking.
Is this omelet spicy?
Yes, it has a kick because it includes one seeded and chopped jalapeno pepper.
What toppings are recommended for this dish?
It is best served with a dollop of sour cream and fresh pico de gallo.
How many eggs are required?
You will need 2 large eggs and 2 large egg whites.
What herbs are used for flavoring?
Fresh chopped cilantro is used to add an aromatic zest to the egg mixture.
What type of cheese is used in the filling?
The recipe uses 1/4 cup of shredded cheddar cheese.
How should I cook the potatoes?
Sauté the diced potatoes in canola oil until they are browned and crispy, which takes about 5 minutes.
Can I use butter for cooking the eggs?
Yes, the recipe specifies using 1 teaspoon of melted butter in the skillet before pouring in the egg mixture.
How do I ensure the eggs are cooked evenly?
Lift the edges with a spatula and tilt the skillet to let the uncooked egg flow underneath until nearly set.
What is the fat content of this meal?
One serving contains 15g of fat.
How many carbohydrates are in this omelet?
There are 15g of carbohydrates in this recipe.
What kind of oil is best for sautéing the vegetables?
The recipe recommends using 2 tablespoons of canola oil.
How do I prepare the green onions?
You should chop 1/4 cup of green onions and sauté them for about 1 minute until fragrant.
Is there a specific way to fold the omelet?
Yes, once the cheese and fillings are added, carefully fold the omelet in half to enclose them.
How many ingredients are in this recipe?
There are a total of 14 ingredients in this Loaded Canadian Bacon & Potato Omelet.
What is the first step of the instructions?
Whisk together the eggs, egg whites, Canadian bacon, cilantro, salt, and pepper in a bowl.
Should the jalapenos be seeded?
Yes, the recipe specifies that the jalapeno should be seeded and chopped.
How long does it take to melt the cheese inside the omelet?
After folding, cook for an additional minute until the cheese is melted and eggs are cooked through.
Can I cut the omelet before serving?
Yes, you can cut the omelet in half if desired before adding the final toppings.
What are the tags associated with this recipe?
Tags include breakfast, omelet, canadian bacon, potatoes, brunch, cheese, spicy, healthy, and homemade.
What is the preparation for the Canadian bacon?
The Canadian bacon should be chopped into small pieces before being whisked into the egg mixture.
Is this recipe suitable for a brunch gathering?
Absolutely, it is described as a perfect meal for a brunch experience with loved ones.
Does this recipe use salt and pepper?
Yes, it uses 1/4 teaspoon of salt and a dash of pepper for seasoning.
Are the potatoes cooked with the eggs?
The potatoes are cooked first until crispy, set aside, and then added as a filling once the eggs are partially cooked.
What texture should the potatoes have?
They should be browned and crispy.
What is the final step before eating?
Top the omelet with an extra sprinkle of cheese, sour cream, and a generous serving of pico de gallo.