DIY Omelet Bar

Guest Post by Ashlie Barnum

I’m Ashlie. A girlie girl with a flair and passion for plating up beautiful food. You can find me over on Instagram @platingpretty.

I’ve been married to my awesome husband for almost 13 years and we have 4 kids under the age of 12. Most days I consider myself an Uber driver as well as a personal chef! I don’t mind because cooking is my joy. It’s my desire to instill a love for a variety of colorful healthy foods in my kids which is why I encourage all four of them to get right there in the kitchen with me.

So, when we are on a Whole30 round all six of us eat the same meal, which sometimes means getting creative. This omelet bar is super versatile, kid friendly, and husband approved. It’s a great “clean out the fridge” meal too.

You can keep the ingredients simple or go wild with a plethora of delicious options – it’s your choice! If you happen to have any leftovers throw them in a scramble the next day or toss in a salad.

A way to get the kids involved is to let them (if old enough) chop veggies, lay out parchment paper, write names of each ingredient, and even add in their own toppings with the help of an adult. However you do it, make it a fun family activity!

Omelet Bar with Hand-Shredded Hash Browns and Fruit

Avocado oil or coconut oil for greasing pan
2 lightly scrambled eggs per person
Salt + Pepper
Pepper flakes (adjust to your heat preference)

Chopped cooked compliant kielbasa
Crumbled up compliant bacon
Fresh chopped tomatoes
Chopped onions
Fresh chopped spinach
Chopped mushrooms
Green chiles

Heat oil in an 8-inch skillet over medium-low heat. Pour in two eggs (seasoned with salt and pepper and pepper flakes) and use a spatula to lift the cooked eggs from the edge of the pan. Lift the pan from side to side to continue cooking the uncooked egg. When the eggs start setting add in your toppings to one half being careful not over fill. Continue to let cook just a bit longer then fold eggs in half. Finish to desired doneness and slide eggs out onto a plate.

Hash Browns

Reserved compliant bacon fat, avocado oil, or ghee for frying
1 small/medium potato per person (red, Idaho, russet, etc.)
Salt + Pepper
Pepper flakes

Use choice of fat/oil in a thin layer of a large skillet. Meanwhile use a grater to shred the potatoes. Add a layer of shredded potatoes to pan making sure not to overstuff otherwise your hash browns will be gummy. Fry potatoes up in batches. Serve alongside omelets and fresh fruit.


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