Garbage Omelet Recipe

Prepare and cook bacon and sausage

Cut bacon into 1/2-inch pieces. In a large nonstick or cast-iron skillet over medium heat, add bacon pieces and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, leaving fat in the pan.

Cook sausage

If using links, remove casing and crumble the sausage into the skillet with the bacon fat. Cook over medium heat until browned and cooked through, about 5–6 minutes, breaking into bite-sized bits. Remove sausage to the plate with the bacon, leaving rendered fat in the pan (add a teaspoon of butter or oil if the pan is dry).

Sauté vegetables

Add the diced onion and green pepper to the skillet and cook over medium heat for 3–4 minutes until starting to soften. Add sliced mushrooms and cook another 3–4 minutes until mushrooms release moisture and begin to brown. Stir in diced tomato and cook 1 minute just to warm (tomato should not become mushy). Season the vegetable mixture with 1/4 tsp salt and a pinch of black pepper. Return the cooked bacon and sausage to the skillet, stir to combine, then transfer the mixture to a bowl and keep warm.

Beat eggs

In a medium bowl, crack the 6 eggs. Add 3 tablespoons milk or water, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until blended and slightly frothy.

Cook omelet

Wipe the skillet clean or use a second nonstick skillet and place over medium-low heat. Add 1 tablespoon butter and swirl to coat. Pour half of the egg mixture into the skillet (for a two-omelet split) or all if making one large omelet. Let eggs set undisturbed for 30–45 seconds, then use a spatula to gently push set edges toward the center, tilting the pan so uncooked eggs flow to the edges. When eggs are mostly set but still slightly glossy on top (1–2 minutes), sprinkle half of the cooked filling evenly over one side of the omelet, then scatter about 6 tablespoons (roughly half of 3/4 cup) grated cheddar over the filling. Cook 20–30 seconds more to melt the cheese.

Fold and finish

Carefully fold the omelet in half over the filling using a spatula and slide it onto a warm plate. If making two smaller omelets, repeat the cooking process with remaining butter, eggs, and filling. Sprinkle chopped parsley or chives on top, and adjust seasoning with additional salt and pepper to taste.

While the omelet finishes, toast the bread to your liking and spread butter on each slice. Arrange the omelet(s) on plates with two slices of toast per person. Serve immediately with optional hot sauce or ketchup on the side.