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Rocky Mountain Omelet

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

For all four omelets figure 30 minutes


4 people


  • 1 tablespoon Ultra Koroneiki Extra Virgin Olive Oil
  • 8 ounces thick cut ham, diced
  • 1 green or pepper or a mixture of both, stemmed, seeded, diced
  • 1/2 white onion, diced
  • 8 ounces button mushrooms, cleaned, stems removed, diced
  • 8 ounces cheddar cheese, grated
  • 2 Tablespoons Organic Butter Olive Oil
  • salt and pepper
  • 8 large eggs


  • Pour the Ultra Koroneiki Extra Virgin Olive Oil into a large non-stick skillet. With the heat set to medium high, add the diced ham. Stirring frequently, cook the ham for about 2 minutes, until it is lightly browned and somewhat crisp.
  • Add the diced pepper, onion, and mushrooms. Stir occasionally, cooking until the veggies are tender but still a little crunchy. Season with salt and pepper and transfer the entire mixture to a bowl.
  • Wipe out the skillet with a paper towel and put it back on the stove. Crack two eggs into a medium sized bowl and beat with a whisk. Season with a dash of salt and pepper.
  • Add 1/2 Tablespoon of the Organic Butter Olive Oil to the skillet and turn the heat to medium-high. Add the egg mixture. Let the eggs cook for a few seconds and then, using a spatula, push the cooked eggs towards the center of the pan, tilting the pan down to let the uncooked eggs drip towards the sides.
  • When the middle is still a little runny, place a quarter of the ham and onion mixture and a quarter of the cheese on half of the omelet. Very carefully fold the omelet in half. Cook until the cheese melts, flipping halfway through.
  • Transfer the omelet to a plate and repeat the process 3 more times.
  • Place the cooked omelets in a warm oven until all are ready to be served.
  • Serve with salsa, hot sauce, sour cream and anything else you like on your omelets.
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