Farmers Omelette Recipe

Prep vegetables and meats

Dice the green bell pepper into small 1/4-inch pieces until you have about 1/2 cup. Finely chop the onion to yield 1/4 cup. Core and seed the tomato, then dice to make 1/2 cup, draining any excess juice. If bacon is not yet cooked, cook 3 strips until crisp in a skillet or oven, drain on paper towels and chop to yield 1/2 cup. Dice the ham into small cubes to make 1/2 cup. Shred the cheddar cheese if not pre-shredded.

Crack the 4 eggs into a medium bowl, add 2 tablespoons milk, 3/4 teaspoon salt (from the 3 tsp total — see note on seasoning below) and 1/4 teaspoon freshly ground black pepper (part of the 1 tsp listed). Beat vigorously with a fork or whisk until yolks and whites are fully blended and slightly frothy. Set aside.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Once the butter foams but before it browns, add the chopped onion and green pepper. Sauté, stirring occasionally, for 3–4 minutes until the onion is translucent and peppers are tender-crisp.

Add the diced ham and chopped cooked bacon to the pan. Cook with the vegetables for 1–2 minutes to warm and allow edges to brown slightly. Stir in the diced tomato and cook 30–45 seconds just to warm through and reduce excess moisture. Season the filling lightly with a pinch of salt and a few grinds of black pepper.

Transfer the cooked filling to a bowl and set aside. Reduce heat to medium-low and wipe the skillet briefly with a paper towel if there is excess fat, leaving a thin film of butter.

Over medium-low heat, add the remaining butter to the skillet 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 to allow uncooked egg to flow to the edges. Repeat this motion in several places to create soft curds; continue for about 30–45 seconds until the top is mostly set but still slightly glossy.

Evenly spread the warmed filling mixture over one half of the omelette. Sprinkle the shredded cheddar cheese over the filling.

Fold the empty half of the omelette over the filled half using a spatula, forming a semicircle. Let cook for 30–60 seconds more so the filling warms and the cheese melts. If you prefer the omelette more cooked through, cover the pan briefly (20–30 seconds) to help the cheese melt without overcooking the eggs.

Slide the omelette onto a plate, seam-side down. Taste and add the remaining salt (use up to the remainder of the 3 tsp total as desired) and grind additional black pepper to taste.

Garnish with chopped chives or parsley and a dash of hot sauce if desired. Serve immediately with toast or breakfast potatoes.