Three-meat Omelet* Recipe

Prepare fillings

If not already cooked, brown andouille and tasso in a skillet over medium heat until cooked through and slightly crisp at edges (about 4–6 minutes). Cook bacon until crisp and crumble. Keep meats warm and roughly chop/dice to small bite-size pieces (about 1/4-inch).

Mix eggs

Crack 3 large eggs into a bowl, add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until pale and slightly frothy, about 30 seconds.

Cook omelet

Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. When butter is melted and foaming but not browning, pour in the beaten eggs. Let the eggs set undisturbed for 10–15 seconds, then gently stir with a spatula in small circles, pulling the set edges toward the center to allow uncooked egg to flow. When eggs are mostly set but still slightly moist on top (about 60–90 seconds total), distribute the diced tasso, andouille, and crumbled bacon evenly over one half of the omelet, then sprinkle 1 ounce shredded smoked gouda over the meats.

Fold and finish

Using a spatula, fold the empty half of the omelet over the filled half. Let cook 20–30 seconds to melt the cheese and finish cooking through. Slide the omelet to a plate seam-side down. Garnish with chopped chives if desired and keep warm while plating grits and potatoes.

Bring 2 cups water and 1 cup whole milk to a simmer in a medium saucepan over medium heat. Slowly whisk in 1 cup quick-cooking grits to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened and tender (about 5–8 minutes for quick grits; follow package directions for other grits).

Remove from heat and stir in 2 tablespoons unsalted butter and 4 ounces grated smoked gouda until fully melted and incorporated. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper to taste. Keep warm; if too thick, stir in additional tablespoon of milk to reach desired creamy consistency.

Parboil diced potatoes in boiling salted water for 5 minutes until just tender but not falling apart. Drain and pat dry with a towel to remove excess moisture.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When hot, add the parboiled potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust. Stir and add 1/4 cup chopped onion, 1/4 cup diced red bell pepper, 1 teaspoon minced garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook, stirring occasionally, until potatoes are golden and crisp on all sides, about 6–8 more minutes.

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using. Keep warm until ready to plate.