Vegas Buffet Omelet
Go all-in with this over-the-top omelet inspired by the legendary Las Vegas buffet scene. Loaded with shrimp, prime steak, multiple cheeses, and an array of vegetables - it's everything you love about Sin City's excess on a single plate.
Equipment Needed
Instructions
Prep all ingredients: In true Vegas buffet station style, have everything prepped and ready before you start cooking. Dice the steak, prep the shrimp, chop all vegetables, and shred the cheeses. Organization is key for this loaded omelet.
Cook the proteins: In a separate skillet over high heat, quickly sear the diced ribeye until browned but still medium-rare, about 2 minutes. Remove and set aside. In the same pan, cook the shrimp until pink and curled, about 2 minutes per side.
Saute the vegetables: In the same pan, saute the bell peppers, mushrooms, and onion until softened, about 3-4 minutes. Add the spinach and cook until just wilted. Season lightly and set aside.
Beat the eggs: In a large bowl, whisk together the eggs, heavy cream, salt, and white pepper until well combined and slightly frothy. The cream adds richness worthy of a Vegas high-roller.
Start the omelet: Melt butter in a 12-inch nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit without stirring for about 30 seconds until the edges begin to set.
Create curds: Using a spatula, gently push the cooked edges toward the center while tilting the pan to let raw egg flow to the edges. Repeat until the eggs are mostly set but still slightly wet on top.
Load it up: Dot the cream cheese across one half of the omelet. Layer on the sauteed vegetables, seared steak, shrimp, crab meat, and crumbled bacon. Top with the shredded gruyere and cheddar.
Fold and finish: Carefully fold the empty half of the omelet over the loaded half. Cover the pan and cook for another minute to melt the cheese. The omelet should be golden outside and creamy inside.
Plate like a winner: Slide the omelet onto a warm plate. Garnish with sliced green onions and perhaps a few extra shrimp on top. Serve immediately with hash browns, toast, and champagne if you're feeling lucky.
💡 Pro Tips & Variations
- Temperature control: Keep heat at medium-low for a creamy, custardy omelet. High heat makes eggs rubbery - not Vegas quality.
- Go even bigger: Add lobster tail, caviar, or truffle shavings if you want the true high-roller experience.
- Make it manageable: This is a large omelet - you can split the recipe to make two standard-sized omelets if preferred.
- Cheese matters: Use high-quality cheeses that melt well. Pre-shredded cheese contains anti-caking agents that affect melting.
- Rest your meat: Let the seared steak rest briefly before adding to the omelet to retain juices.
- Vegas brunch tradition: Serve with a mimosa or Bloody Mary for an authentic Vegas buffet experience at home.