Meat Lovers Recipe

If not already cooked, fry sausage (remove casings if using links) in a skillet over medium heat until browned and cooked through, about 6–8 minutes. Remove to a plate and chop or crumble into bite-size pieces. Cook bacon until crisp in same or separate skillet, drain on paper towels and chop. Dice ham into roughly 1/2-inch pieces if not pre-diced.

Measure and shred the American cheese so it's ready to add. Beat the eggs with the milk, salt and pepper in a medium bowl until uniformly combined and slightly frothy (about 30 seconds).

Heat pan

Place a 10-12 inch nonstick skillet over medium-low to medium heat. Add the butter and let it melt, swirling to coat the pan surface. Heat until butter foams but does not brown.

Pour eggs

Pour the beaten eggs into the hot skillet. Let them sit undisturbed for 15–20 seconds to begin setting at the edges.

Using a rubber spatula, gently push the set edges toward the center while tilting the pan so uncooked egg runs to the perimeter. Repeat until eggs are mostly set but still slightly moist on top, about 1–2 minutes total.

Add fillings

Evenly distribute the diced ham, crumbled sausage and chopped bacon over one half of the omelette. Sprinkle the shredded American cheese over the meats so it will melt as the omelette finishes cooking.

Reduce heat to low. Cover the skillet with a lid for 30–60 seconds to help melt the cheese and finish cooking without over-browning the eggs. Check that eggs are fully set but still tender.

Fold and serve

Carefully slide a spatula under the omelette, fold the empty half over the filled half to form a semicircle. Slide the omelette onto a warmed plate. Garnish with chopped chives or parsley and a few dashes of hot sauce if desired. Serve immediately.