Meat Lovers Omelet Recipe

Crack 4 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon minced chives. Whisk vigorously until completely combined and slightly frothy. Set aside while you prepare the filling.

Heat a 10- to 12-inch nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon butter; swirl to coat.

Add diced bacon (3 slices) to the skillet. Cook, stirring occasionally, until bacon begins to brown and render fat, about 4–5 minutes.

Push the bacon to one side and add crumbled breakfast sausage (from 2 links). Break it apart with a spatula and cook until no longer pink, about 4–5 minutes, mixing occasionally so sausage browns evenly.

Add 1 cup diced smoked ham to the pan with the cooked bacon and sausage. Cook together for 1–2 minutes to warm the ham and develop slight browning. If using, add the finely diced onion (1 tablespoon) and 1/2 cup diced bell pepper now and sauté 2–3 minutes until softened and fragrant. Remove the meat/vegetable mixture to a bowl, leaving approximately 1 tablespoon of fat in the pan.

Wipe the skillet with a paper towel if there is excessive grease, leaving a thin film of butter/oil to prevent sticking. Return skillet to medium-low heat. Add remaining 1/2 tablespoon butter and let it melt and foam but not brown.

Pour the whisked eggs into the pan, tilting the skillet to distribute evenly. Let the eggs set for about 20–30 seconds, then with a silicone spatula, gently pull the edges toward the center while tilting the pan so the uncooked eggs flow to the edges. Repeat until the eggs are mostly set but still slightly glossy on top, about 1–2 minutes total.

Evenly spread the warmed meat and vegetable mixture over one half of the omelet. Sprinkle 3/4 cup shredded cheddar cheese over the meat layer so it will melt into the eggs.

Using the spatula, carefully fold the empty half of the omelet over the meat-and-cheese half to form a semi-circle. Let cook undisturbed for another 30–45 seconds to finish cooking and melt the cheese. If you prefer the cheese more melted, cover the pan with a lid for 30–60 seconds off heat or on very low heat.

Slide the omelet onto a plate. Garnish with an extra pinch of minced chives or freshly ground black pepper if desired. Serve immediately.