The Perfect (Hashbrown) Omelette - Quick and Easy

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it simple.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, while frozen spinach is budget-friendly.

Crack 6 eggs into a bowl and mix them well.

Prepare the vegetables by chopping an orange bell pepper and onion.

Take frozen hash browns and place them on a paper towel to absorb moisture before cooking.

Preheat the Traeger Flat Rock griddle to 400 degrees Fahrenheit using an instant read thermometer.

Add butter to the griddle, spreading it around where the potatoes and omelette will go.

Place the hash browns on the griddle and flatten them out with a spatula, ensuring they are coated in butter.

Cook the hash browns for a few minutes before adding the vegetables and sausage.

Form the breakfast sausage into balls and smash them down on the griddle, similar to making a smash burger.

Add the chopped peppers and onions to the griddle, cooking until the onions become translucent, about a couple of minutes.

Season the mixture on the griddle with Cosmos SPG seasoning, sprinkling it evenly over the ingredients.

Pour the mixed eggs over the hash browns and other ingredients on the griddle, trying to spread them evenly.

Add pepper jack cheese on top of the egg mixture.

Once everything looks cooked and the onions are soft, garnish the omelette with salsa, hot sauce, and sour cream as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens