Whole Hog Omelet Recipe

Warm and combine meats

If your ham, bacon, chorizo, and sausage are already cooked, warm them together in a medium skillet over medium heat for 2–3 minutes to meld flavors. If any meat is raw, cook separately (bacon to crisp, chorizo and sausage until browned and cooked through), then drain excess fat and chop/crumble. Transfer meats to a bowl and set aside, leaving a thin layer of fat in the skillet for flavor.

Add the diced onion and green bell pepper to the skillet with about 1 teaspoon of any rendered fat or 1 teaspoon neutral oil if pan is dry. Sauté over medium heat until softened, about 3–4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Return the warmed meats to the skillet, toss to combine, then remove mixture to a bowl and wipe the skillet clean. Reserve a tablespoon of the combined meat mixture for garnish if desired.

In a medium bowl whisk together the 6 large eggs, 2 tablespoons whole milk, salt, and black pepper until fully combined and slightly frothy. This will make the eggs tender and help fold the omelet.

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-low heat. Add 2 tablespoons unsalted butter and swirl to coat the pan. Pour the beaten eggs into the pan and let them sit undisturbed for about 20–30 seconds until the edges begin to set.

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

Evenly sprinkle the sautéed meat-and-vegetable mixture across one half of the omelet, using about three-quarters of the meat mixture. Top the meat with about 3/4 cup (three-quarters of the cup) shredded pepper jack cheese so it melts into the eggs.

Fold the empty half of the omelet over the filled half using the spatula and let cook for another 30–60 seconds to finish melting the cheese and heat the filling through. If you prefer a firmer omelet, cover the pan for 30–45 seconds.

Slide the omelet onto a warm plate, seam side down.

Dot the top of the omelet with spoonfuls of crème fraîche (about 2–3 tablespoons across the omelet) and scatter the reserved meat, remaining pepper jack (about 1/4 cup), and thinly sliced chives over the top.

Season with additional black pepper to taste and serve immediately with optional hot sauce or salsa and microgreens or parsley. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid rubbery eggs.