Omelette Meat Lovers Recipe

Measure and chop

Measure out eggs, milk, salt, and pepper. Dice the bacon and ham; finely chop the yellow onion and slice chives. Shred cheeses if not pre-shredded.

Crack eggs into a medium bowl, add milk, 3/4 tsp salt, and 1/2 tsp pepper. Whisk until combined and slightly frothy. Set aside.

Heat a 10–12 inch nonstick skillet over medium heat. Add neutral oil and 1/2 tbsp of the butter. When butter foams, add diced bacon and cook, stirring occasionally, until it begins to brown and render fat, about 4–5 minutes.

Push bacon to one side of the pan and add crumbled breakfast sausage to the hot area. Break up with a spatula and cook until browned and cooked through, about 4 minutes. Mix together with the bacon.

Add diced ham and chopped onion to the pan. Cook, stirring, until onions are softened and ham is warmed and slightly browned, about 2–3 minutes. Taste and add remaining 1/4 tsp salt and 1/2 tsp pepper if needed. Transfer the cooked meat mixture to a plate and wipe out excess grease with a paper towel, leaving a thin film of fat in the pan for flavor.

Reduce heat to medium-low and add remaining 1/2 tbsp butter to the skillet. Swirl to coat. Pour the whisked eggs into the pan and let sit undisturbed for about 15–20 seconds until edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so uncooked egg runnels to the edges. Continue this motion in 10–15 second intervals until the top is mostly set but still slightly glossy, about 1 to 1 1/2 minutes total.

Evenly distribute the cooked meat mixture over one half of the omelette. Sprinkle cheddar and mozzarella over the meat, then scatter the sliced chives on top.

Carefully fold the empty half of the omelette over the filled half using the spatula. Let cook for another 20–30 seconds to melt the cheese and finish setting the eggs. If you prefer the omelette more cooked through, cover the skillet with a lid for 30–60 seconds.

Slide the omelette onto a plate, garnish with extra chives and a drizzle of hot sauce if using. Serve immediately.