This omelet is no joke: it is so large that it is meant to feed two people!

prep time: 15 minutes

cook time: 15 minutes

yield: 2 servings

INGREDIENTS 

• 1 tablespoon plus 1 teaspoon ghee or unsalted butter, divided
• ¼ cup diced onions
• ¼ cup sliced mushrooms
• 2 tablespoons diced green or red bell peppers
• ¼ cup ground pork or beef
• ¼ teaspoon fine sea salt, divided
• 4 large eggs, beaten
• ¼ cup diced Canadian bacon
• ¼ cup shredded sharp cheddar cheese, plus extra for garnish
• Sliced green onions, for garnish
• ¼ cup salsa, for serving
• ¼ cup sour cream, for serving
• 12-inch skillet with lid

INSTRUCTIONS

1. In a saucepan over medium-low heat, melt 1 tablespoon of ghee. Add onions, mushrooms, and bell peppers. Cook until onions and peppers are soft and mushrooms are golden. Add ground meat and cook until done (about 3 minutes). Season with ⅛ teaspoon of salt.
2. In a mixing bowl, combine eggs, Canadian bacon, 2 tablespoons of water, and remaining ⅛ teaspoon of salt. Stir well and set aside.
3. Heat a 12-inch skillet over medium-low heat. Add the remaining teaspoon of ghee and swirl to coat the pan. Pour in the egg mixture. Cover and cook until eggs are almost set.
4. Remove the lid and sprinkle cheese over the entire omelet. Place vegetable filling on top of the cheese.
5. Fold the omelet in half and place on a serving platter. Sprinkle with additional cheese and green onions. Serve with salsa and sour cream.
6. Extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan over medium heat for a minute or two until warmed through.