Recipe courtesy of B. Smith

Isaac Hayes' Organic Vegetable Omelet

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
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1 tablespoon butter

1/3 cup chopped organic onion, red pepper, yellow pepper, green pepper

1/3 cup sliced organic mushrooms

1 teaspoon garlic powder

1 teaspoon sweet basil

1/4 teaspoon allspice

1/4 Chinese herb spice

1 teaspoon curry

1/2 teaspoon tarragon

1 teaspoon soy sauce

1/3 cup free-range turkey bacon (already diced, crisped, and dried)

4 organic eggs

1 tablespoon 2 percent low-fat organic milk

1/3 cubed super-sharp cheddar cheese

Sliced organic peaches (optional, for garnish)

Organic maple syrup (optional)


  1. In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
  2. If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.