Paul's Omelette Recipe

Prepare proteins

Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, turning occasionally. Transfer to a paper towel-lined plate and blot excess fat. Reserve 1 tablespoon of bacon fat in the skillet and discard the rest (or save for another use). Crumble the cooled bacon. In the same skillet over medium-high, add the Detroit sausage and cook, breaking up with a spoon, until browned and cooked through, about 4 minutes. Transfer to a bowl and set aside. Add diced Dearborn ham to the skillet and warm for 1–2 minutes until lightly browned; transfer to the bowl with sausage and bacon.

Sauté vegetables

Wipe the skillet clean if necessary, then add 1 teaspoon neutral oil and 1 tablespoon butter over medium heat. When butter foams, add the diced onion and green pepper and sauté 3–4 minutes until softened. Add sliced mushrooms and continue to sauté 3–4 minutes until mushrooms release moisture and begin to brown. Add diced tomatoes and cook 1 minute just to warm through. Season the vegetable mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Return the cooked sausage, ham, and crumbled bacon to the skillet and toss to combine; remove the pan from heat and keep filling warm while you prepare the eggs.

Whisk eggs and milk: Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30 seconds).

Heat omelette pan: Place a nonstick or well-seasoned 10-inch skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. The butter should sizzle gently but not brown.

Cook eggs: Pour the whisked eggs into the hot pan and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion until the eggs are mostly set but still slightly glossy on top, about 1 to 1.5 minutes total.

Add filling: Spread the warm filling evenly over one half of the omelette, leaving a small border so the eggs will fold cleanly. Use about half of the filling if making two omelettes, or all if making one large omelette (recipe is designed for one large serving).

Add cheese and fold: Place 3 slices of American cheese (or an even layer of shredded American) over the filling. Reduce heat to low, cover the skillet with a lid for 30–45 seconds to melt the cheese. Using the spatula, carefully fold the empty half of the omelette over the filled half to form a crescent. Cook 15–20 seconds more to set the seam.

Plate and garnish: Slide the omelette onto a warm plate seam-side down. Sprinkle optional sliced chives on top. Taste and add additional black pepper if desired.

Serve: Serve immediately with toast or home fries as desired.