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Loaded Western omelette

Western omelette on the griddle

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Equipment

  • Cuisinart 360° XL Griddle Outdoor Cooking Station

Ingredients
  

  • 6 eggs
  • 1 tbsp olive oil extra virgin
  • ½ yellow bellpepper diced
  • ½ green bellpepper diced
  • ½ red bellpepper diced
  • ½ orange bellpepper diced
  • 1 red onion small size, diced
  • 4 mushrooms
  • 2 tomatoes diced
  • 1 cup ham cut in small cubes
  • 1 cup pepperoni cut in small cubes
  • 6 slice bacon
  • 1 cup permasan cheese freshly grated
  • 1/4 cup cooking cream 15%
  • salt to taste
  • pepper to taste
  • Roasted chipotle Garlic Seasoning to taste

Instructions
 

  • Cut all veggies in small pieces
  • Beat the eggs with the cream
  • Fire up your griddle at medium heat
  • Pour the olive oil on the griddle and spread it all over the grate
  • Cook the bacon until crispy and golden brown.
  • Cook the ham and pepperoni for about 3-4 minutes
  • Cook the onions, peppers, mushrooms and one diced tomatoes. Keep the other one for serving.
  • Mix all the cooked ingredients together
  • Make small portions of all the ingredients leaving about 2 inches between each portions
  • With a ladle, pour the eggs mixture over the portions
  • Add cheese on top of each omelets
  • Cook for 3-4 minutes until the eggs are all cooked
  • Fold in half, top with tomatoes and serve immediatly
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