Farmers Recipe

Cook meats and vegetables

If your ham, bacon and sausage are not already cooked, cook them first: pan-fry diced ham and crumbled sausage in a medium skillet over medium heat until browned (3–5 minutes). Cook bacon separately until crisp, drain on paper towel and chop. Set cooked meats aside and wipe skillet clean if desired.

In the same skillet, add 1 tsp oil or a small pat of butter and sauté the diced onion and green pepper over medium heat until softened and translucent, about 3–4 minutes. Add the diced tomato and cook 30–60 seconds just to warm and release a little juice. Transfer the vegetables to a bowl with the cooked meats.

Cook the hash browns: using the same skillet (add a little oil if needed), spread 1/2 cup shredded hash browns in an even layer and cook over medium-high heat undisturbed until the underside is golden brown, about 4–5 minutes, then flip and cook another 2–3 minutes until cooked through and crisp. Break into bite-sized pieces and add to the bowl with meats and vegetables.

Taste the combined filling and adjust salt/pepper if needed. Keep warm while you make the omelette base.

Beat eggs: In a bowl whisk together the 3 large eggs, 1 tbsp milk, 1/4 tsp salt and 1/8 tsp black pepper until frothy and uniform.

Heat a 10–12 inch nonstick skillet over medium-low to medium heat. Add 1 tbsp butter or oil and swirl to coat. Ensure the pan is hot but not smoking (butter should foam but not brown).

Pour the beaten eggs into the skillet and tilt to evenly coat the bottom. Let the eggs set undisturbed for about 30–45 seconds, then use a spatula to gently pull the edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but slightly glossy, about 1–2 minutes total.

Add filling: Spread the prepared meat, vegetable and hash brown mixture evenly over one half of the omelette (about 3/4 cup of filling). Tear or place the 2 slices of American cheese over the filling so it will melt as the omelette finishes cooking.

Finish cooking: Let the omelette cook another 30–60 seconds so the cheese melts and the egg finishes setting but stays tender. If desired, cover the skillet for 30 seconds to melt the cheese fully.

Fold and serve: Use a spatula to carefully fold the empty half of the omelette over the filled half. Slide the omelette onto a plate seam-side down. Let rest 30 seconds, garnish with chopped parsley or chives if using, and serve with hot sauce or ketchup on the side if desired.