Diner Omelette Recipe

Render pork belly and bacon

Place a medium skillet over medium heat. Add the diced pork belly and chopped bacon to the dry pan. Cook, stirring occasionally, until fat has rendered and pieces are crisp, 8–10 minutes. Transfer rendered meat to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pan; discard excess fat.

Sauté vegetables

Add 1 teaspoon neutral oil (if pan is dry) and the diced Vidalia onion and bell peppers to the skillet over medium heat. Sauté until softened and beginning to brown, 4–5 minutes. Season lightly with a pinch of salt and pepper. Remove vegetables to the plate with the pork and bacon.

Prepare eggs

Crack 6 whole eggs into a bowl. Add 3 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy, about 30 seconds.

Cook omelette

Wipe the skillet clean and return to medium-low heat. Add 2 tablespoons unsalted butter and let it foam but not brown. Pour the egg mixture into the skillet and let sit undisturbed for 10–15 seconds. Using a spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue until eggs are mostly set but still slightly glossy on top, about 1–2 minutes.

Add filling and finish

Distribute the rendered pork belly and bacon and the sautéed onions and peppers over one half of the omelette. Sprinkle 3 ounces shredded sharp cheddar evenly over the filling and scatter minced chives. Using a spatula, fold the empty half over the filling. Let cook 20–30 seconds more to melt cheese and finish cooking through. Slide omelette onto a plate.

Bring 3 cups water and 1 cup whole milk to a simmer in a medium saucepan over medium-high heat. Stir in 1 teaspoon kosher salt.

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to avoid lumps. Reduce heat to low so the mixture is at a gentle simmer.

Cook, stirring frequently (especially the first 10 minutes), until grits are thick and tender, 20–25 minutes for stone-ground grits. If grits thicken too much, add a splash of water or milk to loosen consistency.

Once grits are tender, remove from heat and stir in 2 tablespoons unsalted butter and 1 cup grated white cheddar until melted and smooth. Season with 1/2 teaspoon black pepper and taste for salt; adjust if necessary.

Place a generous scoop of white cheddar grits on each plate. Slide the folded omelette alongside the grits. Spoon any reserved pork/bacon bits over the omelette and grits for extra flavor.

Garnish with chopped parsley or microgreens and serve with hot sauce on the side if desired.