Farmer's Omelette Recipe

Remove eggs from refrigerator so they come slightly toward room temperature (5–10 minutes). If using frozen hash browns, thaw slightly or follow package directions.

Cook bacon and sausage ahead if not already cooked: in a skillet over medium heat cook bacon until crisp, transfer to paper towel and chop; cook sausage until browned and cooked through, chop or slice. Reserve 1 teaspoon bacon fat for flavor (optional).

Sauté mushrooms and onion

In a 9–10 inch nonstick or well-seasoned skillet, heat 1 tsp vegetable oil and 1 tsp butter over medium heat. Add the diced onion and sliced mushrooms. Sauté 4–5 minutes until softened and lightly golden. Season with a pinch of salt and pepper. Remove to a plate and set aside.

Warm meats

If bacon and sausage are already cooked but cooled, return the skillet to medium heat, add the chopped bacon and sausage just to warm for 1–2 minutes. Remove and keep warm with the mushrooms and onion.

In a medium bowl whisk together 3 large eggs, 2 tbs milk, 1 tsp salt and 1/2 tsp black pepper until frothy and combined.

Place the skillet over medium-low heat and add 1 tbs unsalted butter. When butter is foaming but not browned, pour in the egg mixture and let it sit undisturbed for 15–20 seconds.

Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion for about 1–2 minutes until the eggs are mostly set but still slightly moist on top.

Spread the sautéed mushrooms and onions evenly over one half of the omelette. Top with chopped bacon, chopped sausage, and 1/2 cup shredded cheddar. Sprinkle chopped chives on top if using.

Fold the empty half of the omelette over the filling using the spatula and cook 30–60 seconds more to melt cheese and finish setting. For a firmer omelette, cover the skillet for 30–60 seconds.

Slide the omelette onto a plate and keep warm while preparing the sides.

Toast 2 slices of bread to desired doneness using a toaster or in a dry skillet over medium heat, about 1–2 minutes per side. Spread butter on the toast and cut on a diagonal.

Pan-fry hash browns

If serving hash browns: heat 1 tbs vegetable oil in a separate 8–10 inch skillet over medium-high heat until shimmering. Add 1 cup shredded or thawed hash browns, press into an even layer, season with 1/4 tsp salt. Cook without moving 4–5 minutes until golden brown on bottom, then flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to a plate and keep warm.

Fresh fruit option

If serving fresh fruit instead: arrange 1 cup mixed fresh fruit (berries, melon, orange segments or apple slices) in a small bowl or on the plate and serve chilled or at room temperature.

Plate the Farmer's Omelette with 2 pieces of buttered toast and either a portion of hash browns or the fresh fruit. Garnish the omelette with extra chives if desired. Serve immediately.