Beef bacon, beef sausage, diced turkey ham, onions and cheddar jack cheese

Meat Lovers Omelet

Gyro meat, onions, kalamata olives and feta cheese

Greek Omelet

Diced turkey ham, onions, green peppers and cheddar jack cheese

Western Omelet

Spinach, tomatoes, onions, green peppers, mushrooms and cheddar jack cheese

Garden Omelet

Cheese Omelet

Crumbled falafel, tomato, onions, tahini sauce and cheddar jack cheese

Falafel Omelet

Grilled chicken, colored peppers, onions, jalapeño peppers and cheddar jack cheese

Chicken Fajita Omelet

Grilled chicken, buffalo sauce, onions and cheddar jack cheese. Topped with choice of blue cheese or ranch

Buffalo Chicken Omelet

Thin-sliced steak, onions, mushrooms and cheddar jack cheese

Philly Cheesesteak Omelet

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk until combined and slightly frothy. Shred the cheddar-jack cheese if not pre-shredded. Dice the turkey ham into small 1/4-inch pieces. Thinly slice the onion and green onion, and chop parsley if using.

Prepare ingredients

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add the beef bacon slices and cook 2–3 minutes per side until browned and crisp to your liking. Transfer to a paper towel–lined plate and roughly chop into 1/2-inch pieces.

Cook beef bacon

If the beef sausage is raw, slice into 1/3-inch rounds and add to the skillet with 1 tsp neutral oil over medium heat. Cook 4–5 minutes, turning occasionally, until browned and cooked through. If using pre-cooked links, brown them 2–3 minutes. Transfer to the plate with bacon and slice or chop to bite-sized pieces.

Cook sausage

Drain excess fat from the skillet, leaving about 1 tsp for flavor. Add the diced onion and cook 2–3 minutes until softened and translucent. Add the diced turkey ham and cook 1–2 minutes to heat and lightly brown. Return the chopped bacon and sausage to the skillet to warm and combine for about 30 seconds. Transfer the full meat-and-onion mixture to a small bowl and wipe the skillet clean with a paper towel.

Sauté onions and turkey ham

Reduce heat to medium-low and add the butter to the clean 10-inch skillet. When the butter is melted and just starting to foam (but not browned), swirl to coat the pan. Pour the whisked eggs into the skillet and let them set undisturbed for 15–20 seconds until the edges begin to set.

Heat pan and add egg

Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion for about 30–45 seconds until the eggs are mostly set but still slightly glossy on top.

Pull and tilt

Evenly spread the warm meat-and-onion mixture over one half of the omelet. Sprinkle the shredded cheddar-jack cheese over the meat, and add sliced green onion if using.

Add filling

Carefully fold the empty half of the omelet over the filled half using the spatula. Let cook 30–60 seconds more so the cheese melts and the interior reaches desired doneness (for slightly runny center cook less; for firmer center cook longer). Slide the omelet onto a plate, sprinkle with chopped parsley, and season with extra black pepper or salt to taste if needed.

Fold and finish

Cut the omelet in half if sharing and serve immediately with toast, breakfast potatoes, or a simple side salad.

large eggs

whole milk

salt

black pepper

unsalted butter

neutral oil (canola or vegetable)

beef bacon (sliced)

beef breakfast sausage

turkey ham, diced

yellow onion, small dice

green onion (optional), thinly sliced

cheddar-jack cheese, shredded

fresh parsley, chopped (optional)

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30–45 seconds).

Beat eggs

Place a nonstick 10-inch skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Heat until butter melts and foam subsides but does not brown (about 1 minute). Tilt the pan so fat coats the surface.

Heat pan

Pour the beaten eggs into the hot skillet. Let them set at the edges for 20–30 seconds. Using a heatproof spatula, gently lift the edges and tilt the pan so uncooked egg flows underneath. Continue until the eggs are mostly set but still slightly glossy on top (about 90 seconds).

Cook omelet

While eggs are cooking, thinly slice the small onion. If gyro meat is in larger pieces, thinly slice or shred to bite-size strips. If meat is cold, warm it briefly: in a small skillet over medium heat, add a teaspoon of olive oil and sauté the sliced onion for 2–3 minutes until softened and translucent. Add the gyro meat and cook another 1–2 minutes until heated through and lightly browned at edges. Remove from heat.

Prepare onion and gyro meat

When the omelet is mostly set but still slightly soft on top, distribute the warmed gyro meat and sautéed onions over one half of the omelet. Evenly scatter 6 halved kalamata olives, 1 cup baby spinach (if using), 1 ounce crumbled feta, and sprinkle 1 teaspoon dried oregano over the filling. The residual heat will wilt the spinach and soften the feta slightly.

Assemble filling

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let the folded omelet cook for another 30–45 seconds to melt the cheese and finish cooking (internal temperature should be hot but eggs not overcooked). If you prefer the inside more done, cover the pan for 30–45 seconds on low heat.

Finish omelet

Slide the finished omelet onto a plate. Sprinkle with 1 tablespoon chopped fresh parsley and the extra 0.5 ounce crumbled feta. Serve immediately with a lemon wedge for squeezing over the omelet to add brightness.

extra-virgin olive oil

pre-cooked gyro meat (lamb/beef or chicken), thinly sliced

yellow or sweet onion

kalamata olives, pitted and halved

crumbled feta cheese

baby spinach (optional, for brightness)

dried oregano

fresh parsley, chopped

lemon wedges

extra crumbled feta

Dice the turkey ham into roughly 1/4-inch pieces. Finely dice the yellow onion and green bell pepper so they are about the same size as the ham.

Prep vegetables and ham

Heat a 8-10 inch nonstick skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon butter. When the butter has melted and begins to foam, add the diced onion and green pepper.

Sauté the onion and pepper for 3 to 4 minutes, stirring occasionally, until softened and edges are lightly golden. Push the vegetables to one side of the skillet.

Add the diced turkey ham to the cleared side of the skillet and cook 1 to 2 minutes to warm and lightly brown. Stir the ham together with the vegetables for an even mixture, then remove the filling to a plate and set aside. Wipe out excess oil from the pan if needed, leaving a thin film for cooking the eggs.

In a bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 30 seconds).

Return the same skillet to medium-low heat and add the remaining butter (if any). Swirl to coat. Pour the beaten eggs into the warm skillet and let them sit undisturbed for 10 to 15 seconds until the edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion every 15–20 seconds until the eggs are mostly set but still slightly glossy on top (about 1.5 to 2 minutes total).

Evenly spread the reheated ham, onion, and pepper mixture over one half of the omelet. Sprinkle 1/2 cup shredded cheddar-jack cheese over the filling.

Use the spatula to carefully fold the empty half of the omelet over the filled half. Let cook for another 20–30 seconds so the cheese melts and the interior finishes setting without overcooking.

Tilt the pan and slide the omelet onto a plate, seam-side down.

Garnish with chopped chives or parsley and serve with a drizzle of hot sauce or a spoonful of salsa if desired.

diced turkey ham

yellow onion, finely diced

green bell pepper, finely diced

shredded cheddar-jack cheese

neutral oil (vegetable or canola)

chopped fresh chives or parsley

hot sauce or salsa

Rinse spinach and tomatoes. Drain and roughly chop spinach if leaves are large. Halve or dice tomatoes, finely dice onion, dice green pepper, and slice mushrooms. Mince garlic if not already minced.

Wash and chop

If you prefer less moisture in the omelet, spread the chopped tomatoes on paper towel and lightly pat to remove excess juice.

Heat a nonstick skillet over medium heat. Add olive oil or butter (1 tbs). Once hot, add diced onion and green pepper. Sauté 2–3 minutes until onion becomes translucent.

Cook aromatics

Add sliced mushrooms and minced garlic; cook 2–3 more minutes until mushrooms release their moisture and begin to brown.

Stir in spinach and tomatoes. Cook 1–2 minutes until spinach wilts and most excess moisture has evaporated. Season the vegetable mixture with 1/4 tsp salt and 1/8 tsp pepper. Transfer the cooked vegetables to a small bowl and spread evenly; wipe skillet clean with a paper towel if needed.

In a bowl, crack 3 large eggs. Add 2 tablespoons milk or cream, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Reduce heat to medium-low. Add a small pat of butter or a light swipe of oil to the same skillet and swirl to coat. Pour the egg mixture into the skillet and let sit undisturbed for 10–15 seconds until edges begin to set.

Set pan and pour eggs

Using a spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the eggs are mostly set but still slightly creamy on top (about 1–2 minutes).

Evenly distribute the sautéed vegetable mixture over one half of the omelet. Sprinkle shredded cheddar-jack cheese (1/2 cup) over the vegetables. Let cook another 30–60 seconds so cheese begins to melt. Carefully fold the empty half of the omelet over the filled half and cook 20–30 seconds more to set. If you prefer fully set eggs, cover the skillet with a lid for 30–45 seconds.

Add filling and finish

Slide the omelet onto a plate, garnish with chopped fresh herbs if using, and serve immediately.

fresh spinach

cherry tomatoes (halved) or diced tomatoes

yellow or white onion (finely diced)

green bell pepper (diced)

button or cremini mushrooms (sliced)

milk or cream

cheddar-jack cheese (shredded)

olive oil or butter (for sautéing)

garlic (minced)

fresh herbs (optional: parsley or chives, chopped)

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform, slightly frothy, and pale yellow (about 20–30 seconds). This incorporates a little air for a tender omelet.

Shred the cheddar-jack cheese if not pre-shredded. Measure about 3 tablespoons and set aside at room temperature so it melts quickly when added to the hot omelet.

Heat an 8-10 inch nonstick skillet over medium-low to medium heat. Add 1 teaspoon neutral oil if using (this raises the smoking point), then add 1 tablespoon unsalted butter. Swirl to coat the pan and let the butter foam but not brown (about 30–45 seconds).

Pour the beaten egg mixture into the center of the skillet. Let it sit undisturbed for 10–15 seconds so the edges begin to set.

Using a silicone or rubber spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this motion around the pan until the surface is mostly set but still moist and slightly glossy on top (about 45–60 seconds more).

Sprinkle the 3 tablespoons shredded cheddar-jack evenly over one half of the omelet. Allow cheese to sit for 10–20 seconds to begin melting.

Carefully fold the side without cheese over the cheese-topped half using the spatula, forming a semicircle. Let the omelet cook for another 15–30 seconds to fully melt the cheese and finish cooking the center. If you prefer the eggs more set, cover the pan briefly (10–20 seconds).

Slide the omelet onto a plate, seam side down. Garnish with 1 teaspoon chopped fresh chives or parsley, if using. Serve immediately.

neutral oil (optional, to prevent burning)

If using whole falafel, crumble or roughly chop into bite-sized pieces. If using leftover falafel patties, break into 1/2-inch chunks.

Prepare falafel

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the crumbled falafel and sauté 3–4 minutes, stirring occasionally, until edges are lightly crisped.

Stir in 1/2 tablespoon lemon juice, 1/4 tsp salt and 1/4 tsp ground cumin. Cook 30 seconds more to bloom the spices. Remove from heat and set aside.

Dice the tomato so you have about 1/2 cup. Finely dice the red onion to yield 1/4 cup. Chop parsley (and cilantro if using).

In a small bowl, combine tomato, onion, parsley, cilantro, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to combine. Set aside; this will be folded into the omelet filling and used as a fresh garnish.

In a small bowl whisk 3 tablespoons tahini with 1 tablespoon lemon juice and 2 tablespoons warm water. Add 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp ground cumin. Whisk until smooth and pourable; add a teaspoon of water at a time if you need to thin. Taste and adjust lemon or salt.

Crack 3 large eggs into a bowl, add 2 tablespoons milk or water, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until frothy and homogenous.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil. Pour in the beaten eggs and let them sit undisturbed for 20–30 seconds until the edges begin to set.

Using a spatula, gently push set edges toward the center, tilting the pan so uncooked egg runs to the edges. When the top is mostly set but still slightly moist (about 1–2 minutes), sprinkle half of the shredded cheddar-jack evenly over one half of the omelet.

Evenly distribute the sautéed falafel crumble and half of the tomato-onion-parsley mixture over the cheese-covered half of the omelet.

Using the spatula, carefully fold the empty half of the omelet over the filled half. Cook another 30–45 seconds to melt cheese and reheat filling, then flip the whole folded omelet gently or slide onto a plate seam-side down. If you prefer a more cooked interior, cover the pan for 30–45 seconds before sliding out.

Transfer the omelet to a plate and drizzle 1–2 tablespoons tahini sauce over the top and around the plate.

Sprinkle the remaining cheddar-jack on top if desired, and spoon the remaining fresh tomato-onion-parsley mixture over the omelet. Garnish with extra parsley and lemon wedges; serve hot with optional hot sauce or harissa.

store-bought or homemade falafel (cooked)

extra virgin olive oil

fresh lemon juice

ground cumin

ripe tomato

red onion

fresh parsley (finely chopped)

fresh cilantro (optional, finely chopped)

tahini

warm water

milk or water

butter or olive oil (for the pan)

extra parsley

hot sauce or harissa

Pound or slice the chicken breast into a 1/2-inch thick piece or 1/2-inch strips. In a shallow bowl, whisk together 1 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp salt and 1/2 tsp black pepper. Add the chicken, turn to coat, and marinate at room temperature for 10–15 minutes (or up to 2 hours in the fridge).

Prep and marinate

Heat a grill pan or skillet over medium-high heat until hot. Brush or wipe excess marinade from the chicken. Cook the chicken 3–4 minutes per side (for sliced strips, 2–3 minutes per side) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips about 1/4-inch wide.

Grill or sear the chicken

While the chicken rests, core and seed the bell peppers and slice into 1/4-inch strips. Peel and slice the onion into similar strips. Halve the jalapeño, remove seeds for milder heat (or keep some for more heat), and finely dice.

Slice vegetables

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until softened and lightly charred at the edges, about 5–6 minutes. Add diced jalapeño, 1 tsp fajita seasoning, 1/4 tsp salt and 1/8 tsp black pepper; cook 1 more minute to bloom the spices. Transfer vegetables to a plate.

Sauté

In a bowl, whisk 3 large eggs with 1 tbs milk, 1/4 tsp salt and 1/8 tsp black pepper until frothy.

Heat a nonstick skillet over medium-low and add 1 tbs butter, swirling to coat. Pour the egg mixture into the pan and let set undisturbed for 10–15 seconds, then gently pull the cooked edges toward the center with a spatula while tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still slightly moist on top, 1½–2 minutes.

Evenly distribute half of the sliced grilled chicken (about 3–4 oz), half of the sautéed peppers and onions, and 1/4 cup shredded cheddar jack cheese over one half of the omelet. Allow cheese to melt for 30–45 seconds, then carefully fold the omelet in half over the fillings and slide onto a plate. Sprinkle with chopped cilantro if using. Repeat the omelet process for a second omelet if serving more people or to use remaining fillings; otherwise reserve extra chicken and veggies for serving alongside.

Add fillings and finish

Top the omelet with sliced avocado or a dollop of guacamole, a spoonful of sour cream or Greek yogurt, a squeeze of lime, and hot sauce if desired. Serve immediately while hot.

boneless skinless chicken breast

olive oil (for marinade)

lime juice

chili powder

garlic powder

smoked paprika

red bell pepper

yellow bell pepper

green bell pepper

yellow onion

jalapeño pepper

olive oil (for sautéing)

fajita seasoning (or 1/2 tsp chili powder + 1/4 tsp cumin)

milk

butter

cheddar jack cheese, shredded

fresh cilantro (optional, chopped)

sour cream or Greek yogurt

sliced avocado or guacamole

lime wedges

hot sauce

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20-30 seconds).

Place a nonstick skillet (8-10 inches) over medium-low heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown; swirl to coat the pan evenly.

Preheat pan

If your grilled chicken is cold, warm 3 oz diced/shredded grilled chicken in a small sauté pan over medium heat for 1-2 minutes. Add 2 tablespoons buffalo sauce and toss until chicken is evenly coated and heated through (about 1 minute). Remove from heat and set aside.

Warm and sauce the chicken

In the same skillet used for the omelet (or a separate small pan if preferred), add the thinly sliced onion (2 tablespoons). Sauté over medium heat for 2-3 minutes until softened and fragrant but not browned. Remove and set aside with the chicken.

Sauté onions

With the pan still over medium-low, pour the beaten egg mixture into the skillet. Let it sit undisturbed for 10-15 seconds, then gently stir with a rubber spatula from the edges toward the center to allow uncooked egg to flow to the edges. Tilt the pan and continue until the top is mostly set but still slightly glossy (about 45-60 seconds).

Cook omelet base

Arrange the buffalo-coated chicken and sautéed onions over one half of the omelet. Sprinkle 1 oz shredded cheddar-jack evenly over the chicken and onions. Sprinkle optional green onions if using. Using a spatula, carefully lift the opposite half of the omelet and fold it over the filling. Cook another 30-60 seconds to melt the cheese and finish cooking the center (lower heat if browning too quickly).

Add filling and fold

Slide the finished omelet onto a plate. Top with 1 tablespoon blue cheese crumbles if choosing blue cheese, or drizzle 2 tablespoons ranch dressing if choosing ranch. If desired, add an extra 1 teaspoon buffalo sauce for more heat and garnish with 1 teaspoon chopped fresh parsley or cilantro. Serve immediately.