If using frozen hash browns, allow them to thaw slightly. Drain excess moisture with a paper towel to enhance crispiness.

Heat a non-stick skillet over medium heat and add 1 tablespoon of oil or butter. Spread the hash browns in the skillet and flatten them down with a spatula.

Cook for 5-7 minutes until crispy and golden brown. Flip and cook the other side for an additional 5 minutes.

In a medium bowl, whisk together the eggs, adding a pinch of salt and pepper.

Once your hash browns are perfect, pour the beaten eggs over the top of the hash browns. Let it cook undisturbed for about 2 minutes, allowing the eggs to set around the edges.

Add your shredded cheese, chopped green onions, and bell peppers evenly over the omelette. Cover the skillet with a lid and let it cook for another 5-7 minutes, or until the cheese melts and the eggs are fully cooked.

Slide the omelette onto a plate and cut it into wedges. Serve hot and enjoy this hearty meal!