Tom’s Omelet Recipe

Cook bacon and sausage

Place a medium nonstick or cast-iron skillet over medium heat. Add diced bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel–lined plate, leaving the bacon fat in the pan. Add crumbled sausage to the pan and cook until browned and cooked through, about 4–5 minutes. Remove sausage to the plate with the bacon and drain excess fat, leaving about 1 tablespoon of fat in the pan. If the pan is too greasy, wipe to leave only a thin coating.

Sauté vegetables

Return the skillet to medium heat. Add a small additional teaspoon of butter or oil if needed. Add diced onion and green pepper and sauté 2–3 minutes until softened. Add sliced mushrooms and continue to cook until the mushrooms release their moisture and the vegetables are just tender, about 3–4 more minutes. Season lightly with a pinch of salt and pepper. Transfer vegetables to the plate with the cooked meats and set aside.

In a small saucepan over low heat, combine softened cream cheese and heavy cream. Whisk continuously until smooth and combined, about 2–3 minutes. Stir in garlic powder, onion powder, 1/8 tsp salt and a pinch of black pepper. Remove from heat and keep warm. If the sauce is too thick, whisk in an extra teaspoon of cream or warm water to reach a pourable consistency.

In a bowl, crack the eggs, add 2 tablespoons milk, 1 tsp salt and 1/4 tsp black pepper. Whisk vigorously until fully blended and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat. Pour the beaten eggs into the pan and let sit undisturbed for 10–15 seconds until the edges just begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly moist, about 1–2 minutes total.

Sprinkle half of the shredded cheddar over one half of the omelet. Distribute the cooked bacon, sausage and sautéed vegetables evenly over the same half. Spoon 2–3 tablespoons of the warm cream cheese sauce over the fillings (reserve remaining sauce for topping).

Carefully fold the empty half of the omelet over the filled half. Let cook 20–30 seconds more to warm the interior fillings and melt the cheese. Slide the omelet onto a plate, folding seam-side down.

Warm remaining cream cheese sauce lightly if needed and spoon over the top of the folded omelet. Sprinkle remaining shredded cheddar over the sauce so it melts slightly. Garnish with chopped parsley if using.

Toast bread slices until golden and spread with butter. Serve the omelet hot with the toast on the side.