½ Omelette & ½ French Toast Or ½ Biscuits & Gravy Recipe
Make ½ Omelette & ½ French Toast Or ½ Biscuits & Gravy Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Half Omelette
Half French Toast (choose this option)
Half Biscuits & Gravy (alternate option)
Method
Half Omelette
- 1
Prep
Crack the 2 eggs into a bowl. Add 1 tablespoon milk, 1/8 tsp salt and 1/8 tsp black pepper. Whisk briskly until fully combined and slightly frothy.
- 2
Cook filling
Heat an 8-inch nonstick skillet over medium heat. Add 1/2 tablespoon butter. When butter is foaming, add the diced onion and bell pepper and sauté 1–2 minutes until softened. Add diced ham and cook 30–45 seconds to warm through. Transfer the filling to a small bowl and reduce heat to medium-low.
- 3
Cook omelette
Wipe skillet clean if necessary and add the remaining 1/2 tablespoon butter. Increase heat to medium-low. Pour the beaten eggs into the pan, tilting the pan and using a spatula to gently push set edges toward the center so uncooked egg flows out (cook slowly so the omelette is tender). When the top is mostly set but still slightly moist (about 1–2 minutes), evenly distribute the cooked filling and 1/4 cup shredded cheddar over one half of the omelette.
- 4
Finish and serve
Fold the empty half over the filling and let sit 15–30 seconds to melt the cheese. Slide the omelette onto the plate. Sprinkle chopped chives on top. Keep warm while you finish the French toast or biscuits & gravy.
Half French Toast (choose this option)
- 5
Make the batter
In a shallow bowl or plate, whisk together 1 large egg, 3 tablespoons milk, 1/4 tsp vanilla extract, 1/8 tsp ground cinnamon, 1 teaspoon granulated sugar and a pinch of salt until smooth.
- 6
Soak the bread
Preheat a nonstick skillet or griddle over medium heat and add 1 tablespoon butter to melt. Dip one thick slice of bread into the batter, pressing briefly so it soaks but does not collapse — about 5–7 seconds per side for a thick slice.
- 7
- 8
Plate and garnish
Transfer to the plate alongside the half omelette. Dust with powdered sugar to taste, top with optional fresh berries, and drizzle with ~2 tablespoons maple syrup. Serve immediately.
Half Biscuits & Gravy (alternate option)
- 9
Warm the biscuit
If using store-bought or leftover biscuit, warm in a 350°F (175°C) oven for 5–8 minutes or microwave for 20–30 seconds until heated through. Split the biscuit and keep warm.
- 10
Cook the sausage
Heat a small skillet over medium-high heat. Add the 3 oz bulk pork sausage and crumble with a spoon. Cook until browned and no pink remains, about 3–4 minutes. Reduce heat to medium and remove excess fat so about 1 tablespoon remains in the pan (if the sausage is very lean, add 1 tablespoon unsalted butter).
- 11
Make the gravy
Sprinkle 1 tablespoon all-purpose flour over the cooked sausage and stir continuously for 30–45 seconds to cook the flour. Slowly add 3/4 cup whole milk while stirring or whisking to combine, bringing the mixture to a gentle simmer. Cook 2–3 minutes until thickened to a gravy consistency. Season with 1/4 tsp salt, 1/4 tsp freshly cracked black pepper and a pinch of cayenne if using. Taste and adjust seasoning.
- 12
Plate
Spoon the sausage gravy over the warmed biscuit (use half the biscuit if you want a smaller portion). Garnish with chopped parsley. Serve immediately alongside the half omelette.
