Farmer’s Omelette Recipe

Preheat and heat pan

Preheat oven to 375°F (190°C). Place a 10-inch ovenproof skillet (cast-iron recommended) over medium-high heat.

Add 1 tablespoon butter to the hot skillet. Once melted and foaming, add the diced onion and green pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.

Push the vegetables to one side of the skillet and add the thawed hash browns in an even layer. Spread the vegetables through the potatoes, press lightly, and let cook without stirring for 3–4 minutes so the bottom crisps. Season the potato/vegetable mixture with 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Stir and continue cooking another 2–3 minutes until the potatoes are heated through and mostly cooked. Reduce heat to medium-low.

Evenly distribute the diced ham over the potato and vegetable mixture in the skillet. Sprinkle half of the shredded cheddar and half of the shredded Swiss evenly over the ham and potatoes.

Gently press the cheese and ham into the potatoes so they sit in a relatively even layer. Keep the skillet over medium-low heat while you mix the eggs.

In a large bowl, whisk together the 10 large eggs, 1/2 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dry mustard (if using) until smooth and slightly frothy.

Tempering step: take a ladleful (about 2–3 tbs) of the hot pan mixture (carefully, to avoid oil) and whisk it into the egg mixture to warm it slightly, then slowly pour the egg mixture evenly over the potato/ham/cheese layer in the skillet so it settles around the fillings.

Sprinkle the remaining cheddar and Swiss cheeses evenly over the top of the egg-covered filling.

Place the skillet in the preheated 375°F (190°C) oven and bake until the eggs are fully set and the top is golden and puffed, about 20–25 minutes. A toothpick or knife inserted in the center should come out clean and the internal temperature should reach about 160°F (71°C).

If you prefer a more browned top, broil for 1–2 minutes at the end—watch carefully to avoid burning.

Remove the skillet from the oven and let rest 3–5 minutes to settle. Run a spatula around the edges to loosen if needed.

Slice into 6 portions, garnish with chopped chives or parsley (2 tablespoons) if using, and serve hot.