Rocky Mountain Omelette Recipe

Trim any excess fat from the country ham and dice into roughly 1/4-inch pieces. Clean and slice mushrooms, and small-dice the onion and green pepper so pieces are similar size for even cooking.

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon olive oil or butter and let it warm until it shimmers (but not smoking).

Add the diced country ham to the pan and cook 2–3 minutes, stirring occasionally, until the edges begin to brown and the ham releases some fat.

Add the diced onion, mushrooms, and green pepper to the pan with the ham. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté 4–5 minutes, stirring often, until the vegetables are softened and any released liquid from mushrooms has evaporated and the mixture is slightly caramelized. Transfer the filling to a small bowl and keep warm.

In a medium bowl, crack 3 large eggs and add 2 tablespoons whole milk. Whisk until thoroughly combined and slightly frothy. Season lightly with a pinch of salt and pepper if desired.

Set a separate 8–10 inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown; reduce heat slightly so eggs cook gently for a tender omelette.

Pour the beaten eggs into the preheated pan and let them sit undisturbed for about 20–30 seconds until the edges begin to set.

Using a heatproof spatula, gently push the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat around the pan until the surface is mostly set but still slightly glossy on top, about 1–2 minutes more.

Sprinkle half (about 1/4 cup) of the grated cheddar evenly over one half of the omelette. Spoon the warm ham and vegetable filling over the cheese on the same half, distributing it evenly.

Carefully fold the empty half of the omelette over the filled half using the spatula to create a half-moon. Let the omelette cook another 30–60 seconds to melt the cheese and finish cooking through, keeping the interior tender (avoid overcooking).

Slide the omelette onto a warm plate. If desired, you can briefly cover the pan with a lid for 20–30 seconds before plating to help the cheese fully melt.

Top the omelette with the remaining cheddar if you like extra cheese, and scatter the thinly sliced scallions and optional minced chives over the top for brightness.

Warm the Sunrise biscuit according to package or oven instructions (usually 350°F/175°C for 5–8 minutes if refrigerated, or 10–12 minutes if frozen) until hot and slightly crisp on the outside.

Serve the Rocky Mountain Omelette immediately with the warm Sunrise biscuit on the side. Optionally season with additional black pepper to taste.