All Meat Omelette Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 30 seconds). Set aside.

Heat the pan: Place a 10-inch nonstick or well-seasoned skillet over medium-low heat and add 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown; swirl to coat the pan evenly. Keep heat at medium-low — you want gentle cooking so the omelette stays tender.

Prepare meats

While the butter is warming, prepare meats: dice bacon into small pieces, crumble breakfast sausage from the casing, and dice ham. If using prosciutto or thin deli steak, chop into thin strips.

Cook bacon and sausage

In a separate skillet over medium heat (or in the same skillet before adding butter for eggs), add the diced bacon. Cook until it begins to crisp, 4–6 minutes, stirring occasionally. Add crumbled breakfast sausage and cook until browned and cooked through, about 4 minutes more. Use a slotted spoon to transfer the cooked bacon and sausage to a paper-towel-lined plate, leaving about 1 tablespoon drippings in the pan.

Finish meats

Add the diced ham (and prosciutto/deli steak if using) to the pan with drippings and cook 1–2 minutes just to warm and slightly brown. Combine with the bacon and sausage on the plate. Taste and adjust seasoning if needed (meats are often salty; no extra salt necessary). Keep warm.

If you cooked the meats in the same skillet you plan to use for the omelette, wipe out excess fat leaving about 1/2 teaspoon to flavor the eggs, then return to medium-low and add the butter called for in the Egg base step; if you used a separate pan, continue with the warmed skillet prepared for eggs.

Begin cooking eggs

When butter is foaming gently in the egg skillet, pour the beaten eggs into the pan. Let them sit undisturbed for 8–10 seconds until edges begin to set.

Create curds: Using a heatproof rubber spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until eggs are mostly set but still slightly glossy on top (about 45–60 seconds total).

Add meat filling

Evenly distribute the warm cooked meat mixture over one half of the omelette. Sprinkle 1/4 cup shredded cheddar over the meats if using.

Fold and finish: Run the spatula under the opposite (empty) half of the omelette and fold it over the meat side to create a half-moon. Let cook 20–30 seconds more to ensure filling is heated through and cheese melts. If you prefer a slightly more set interior, cover the pan briefly for 15–20 seconds.

Slide the omelette onto a plate, seam-side down. Garnish with finely sliced chives and a few drops of hot sauce to taste.