Jul 14 2026
Restaurants›Patio 44 Gulfport›Three-meat Omelet* Recipe

Three-meat Omelet* Recipe

Inspired by Patio 44 Gulfport
Time1h
Serves2

Tasso, andouille, bacon, and gouda cheese in a three-egg omelet, and served with our famous gouda grits, served with brunch potatoes

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Ingredients

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Omelet Ingredients

Gouda Grits Ingredients

Brunch Potatoes Ingredients

Method

Omelet Directions

  1. 1

    Prepare the Egg Mixture

    In a bowl, whisk together the eggs until well beaten. Season with salt and black pepper to taste.

  2. 2

    Cook the Meats

    In a skillet, heat the olive oil or butter over medium heat. Add the diced Tasso, andouille, and crumbled bacon. Sauté for about 3-4 minutes until heated through and slightly crispy.

  3. 3

    Make the Omelet

    Pour the beaten eggs into the skillet over the meats. Cook for about 2-3 minutes until the edges begin to set. Sprinkle the shredded gouda cheese on one half of the omelet.

  4. 4

    Fold and Serve

    Carefully fold the omelet in half over the cheese and cook for another minute until the cheese is melted. Slide the omelet onto a plate.

Gouda Grits Directions

  1. 5

    Boil Water

    In a saucepan, bring 4 cups of water to a boil. Add salt to taste.

  2. 6

    Cook the Grits

    Slowly whisk in the grits. Reduce the heat to low and cook for about 20-25 minutes, stirring occasionally until thickened.

  3. 7

    Add Cheese and Butter

    Once the grits are cooked, remove from heat and stir in the shredded gouda cheese and butter until melted and creamy. Adjust seasoning with salt if necessary.

Brunch Potatoes Directions

  1. 8

    Prepare the Potatoes

    In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

  2. 9

    Cook the Potatoes

    Spread the potatoes on a baking sheet in a single layer and roast in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until golden brown and crispy, stirring halfway through.

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