Aug 28 2026
Restaurants›Four Seasons Midlothian›Meat Lovers Omelet Recipe

Meat Lovers Omelet Recipe

Inspired by Four Seasons Midlothian
Time25m
Serves1

Make Meat Lovers Omelet Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Omelet base

Meat mixture

Vegetables & aromatics

Cheese & finishing

Method

Omelet base

  1. 1

    Beat eggs

    Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniformly pale and slightly frothy, about 30–45 seconds.

  2. 2

    Preheat pan

    Place a 10-inch nonstick skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Heat until butter is melted and foamy but not browned, about 1–2 minutes.

Meat mixture

  1. 3

    Prepare meats

    Cut bacon into 1/2-inch pieces. Remove sausage from casings (if using links) and roughly chop. Dice deli ham and slice kielbasa or chorizo into small rounds.

  2. 4

    Cook bacon and sausage

    In a separate medium skillet over medium-high heat, add 1 teaspoon olive oil. Add bacon pieces and cook until they begin to brown and release fat, about 4 minutes. Add breakfast sausage crumbles and cook, stirring, until browned and cooked through, about 3–4 minutes more.

  3. 5

    Add ham and kielbasa

    Add the diced ham and kielbasa/chorizo slices to the meat skillet and cook another 2 minutes to heat through and develop a bit of color. Remove the meat mixture to a paper towel–lined plate to drain excess fat. Leave about 1 teaspoon of rendered fat in the pan to flavor the vegetables (discard excess).

Vegetables & aromatics

  1. 6

    Sauté aromatics

    Reduce heat under the meat skillet to medium. Add the 1/4 cup diced yellow onion and 1/4 cup diced red bell pepper to the pan with the reserved fat. Sauté until softened and translucent, about 3–4 minutes. Stir in 1/2 teaspoon minced garlic and cook 20–30 seconds until fragrant. Add the cooked meat back into the skillet, toss to combine, then transfer the mixture to a small bowl.

Assemble & cook omelet

  1. 7

    Pour egg mixture

    Return the cleaned 10-inch nonstick skillet (from the omelet base) to medium-low heat. Swirl to recoat with any remaining butter. Pour the beaten egg mixture into the skillet and let it sit, undisturbed, for 10–15 seconds until edges begin to set.

  2. 8

    Push and tilt

    Using a spatula, gently push the setting edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion for about 45–60 seconds until the top is mostly set but still slightly glossy.

  3. 9

    Add fillings

    Evenly distribute the warm meat-and-vegetable mixture over one half of the omelet. Sprinkle 1/2 cup shredded cheddar and 1/4 cup shredded Monterey/pepper jack over the meat. Scatter 1 teaspoon chopped fresh parsley (optional) and 1 tablespoon chopped chives or green onions over the cheese.

  4. 10

    Finish cooking & fold

    Let the omelet cook another 30–60 seconds until the cheese begins to melt and the eggs are fully set but still tender. Use the spatula to fold the empty half over the filled half. Cook 10–20 seconds to seal and warm through.

  5. 11

    Plate and garnish

    Slide the folded omelet onto a plate. Garnish with remaining chives/green onions and an extra pinch of black pepper if desired. Serve immediately with hot sauce or salsa on the side (about 2 teaspoons per serving).

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