The Meathead Omelet Recipe

Time30m

Serves2

Diced bacon, sausage, city & country ham with smoked cheddar cheese.

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Ingredients

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1
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until they are crispy. Remove from the skillet, chop into small pieces, and set aside.
2
Cook the Sausage
In the same skillet, add the sausage and cook until browned, breaking it up into small pieces with a spatula. Remove from heat and set aside.
3
Prepare the Hams
Dice the city and country ham into small pieces and set aside for later use.
4
Grate the Cheese
Grate the smoked cheddar cheese and set it aside.

5
Whisk the Eggs
In a medium bowl, crack the eggs and whisk them together with salt and black pepper until well combined.
6
Heat the Skillet
In a large skillet, add the butter and heat over medium heat until melted and bubbling.
7
Cook the Eggs
Pour the whisked eggs into the skillet. Allow them to cook for about 1-2 minutes, gently lifting the edges with a spatula to let uncooked eggs flow to the bottom.
8
Add the Fillings
Once the eggs are nearly set but still slightly runny on top, sprinkle the chopped bacon, cooked sausage, diced city and country ham, and grated smoked cheddar cheese evenly over one half of the omelet.
9
Fold and Finish Cooking
Carefully fold the other half of the omelet over the fillings. Let it cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
10
Serve
Gently slide the omelet onto a plate, cut in half if desired, and serve hot.