3 Egg Omelette Recipe

Whisk the Eggs

In a bowl, whisk together the eggs, salt, and pepper until well combined.

Prepare the Fillings

Choose your three fillings from the options provided (back bacon, local cured bacon, chorizo, fresh salsa, roasted peppers, caramelized onions, mushrooms, cheddar cheese, goat’s cheese) and set aside.

Cook the Omelette

Heat a non-stick skillet over medium heat and add butter. Once melted, pour in the egg mixture. Allow it to cook undisturbed for a minute, then gently lift the edges with a spatula, allowing uncooked egg to flow underneath.

Add Fillings

Once the omelette is nearly set but still slightly runny on top, add your chosen fillings evenly over one half of the omelette.

Fold and Serve

Carefully fold the omelette in half over the fillings and slide it onto a plate. Serve warm.

Prepare the Potatoes

Peel and dice the potatoes into small cubes.

Heat Duck Fat

In a skillet, heat the duck fat over medium-high heat until hot.

Fry the Potatoes

Add the diced potatoes to the skillet, season with salt and pepper, and fry until golden and crispy, about 15-20 minutes, stirring occasionally.

Toast the Bread

While the omelette and potatoes are cooking, butter the thick cut bread slices and toast them in a toaster or on a skillet until golden brown.