This hearty “monster omelet” is my go-to when I’m cooking for a crowd. Packed with sautéed vegetables, crispy potatoes, and a blend of melty cheeses, it’s comforting, customizable, and perfect for slow family mornings.
Monster Omelet (Family-Style)
Ingredients
- 12 large eggs
- ½ cup milk or half-and-half
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups baby spinach
- 1 cup cherry or grape tomatoes, halved
- 2 cups cooked potatoes, diced (roasted, pan-fried, or leftover breakfast potatoes)
- ½ cup shredded mozzarella
- ½ cup shredded sharp cheddar
- ¼ cup crumbled feta or goat cheese
- Optional: parmesan for finishing
Directions
- Prepare the vegetables (5–7 minutes)
Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in spinach and cook just until wilted. Add tomatoes and cook for another minute. Remove vegetables from the skillet and set aside. - Warm the potatoes (3–4 minutes)
In the same skillet, add the cooked potatoes and sauté until warmed through and lightly crispy. Spread them evenly across the pan. - Whisk the eggs (2 minutes)
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until fully combined. - Assemble the omelet (1 minute)
Reduce heat to medium-low. Pour the egg mixture over the potatoes. Evenly scatter the cooked vegetables over the eggs, then sprinkle on all the cheeses. - Cook gently (8–10 minutes)
Let the omelet cook undisturbed until the edges are set but the center is slightly soft. Cover and continue cooking until fully set, or finish under the broiler for 2–3 minutes for a lightly golden top. - Serve (immediate)
Finish with fresh herbs, parmesan, or red pepper flakes. Slice into wedges and serve warm.
