Farmers Omelette Recipe

Chop and measure

Peel and finely dice the yellow onion to yield about 1/2 cup. Core and seed the bell peppers and dice to yield combined approximately 3/4 cup (half red, quarter green). Slice or crumble the beef sausage into bite-size pieces if using bulk. Finely chop chives if using. Grate the cheddar. Crack eggs into a bowl and add milk, 1/4 tsp salt and 1/8 tsp black pepper; whisk until combined and slightly frothy.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add the olive oil. When shimmering, add the turkey bacon slices and cook 2–3 minutes per side until lightly crisp but not hard; remove to a paper towel-lined plate and roughly chop into bite-sized pieces.

In the same skillet, add the beef sausage pieces. Cook over medium heat, breaking up any bulk sausage, until browned and cooked through, about 4 minutes. If the sausage releases a lot of fat, pour off all but 1 teaspoon.

Add the diced onion and bell peppers to the sausage. Sauté with the sausage over medium heat for 4–5 minutes until vegetables are softened and onions are translucent. Season with remaining 1/4 tsp salt, 1/8 tsp black pepper, and smoked paprika (if using). Push mixture to one side of the pan or transfer briefly to a plate while you cook the eggs.

Lower heat to medium-low and add butter to the cleared skillet. Swirl to melt and coat. Pour the whisked eggs into the skillet, tilting pan so eggs spread evenly. Let eggs cook undisturbed for about 30–45 seconds until edges begin to set.

Using a spatula, gently pull cooked edges toward the center while tilting the pan so uncooked egg runs underneath. Continue until eggs are mostly set but slightly moist on top, about 60–75 seconds total from pouring.

Evenly distribute the cooked sausage, turkey bacon pieces, and pepper-onion mixture over one half of the omelette. Sprinkle the shredded cheddar across the filling. If using chives, sprinkle them on top of the cheese.

Carefully fold the empty half of the omelette over the filled half using the spatula. Let cook another 30–60 seconds to melt the cheese and finish cooking the center. If desired, cover the pan briefly (15–20 seconds) to help cheese melt without overcooking eggs.

Slide the omelette onto a plate. Taste and adjust with an extra pinch of salt or pepper if needed. Serve immediately.