Farmer Recipe

Cook bacon

Place a medium skillet over medium heat. Add bacon slices in a single layer and cook until crisp, about 6–8 minutes, turning occasionally. Transfer cooked bacon to a paper towel–lined plate. When cool, chop into 1/2-inch pieces and reserve 1 teaspoon of bacon drippings in the pan; discard excess or save for another use.

Cook sausage

In the same skillet with the reserved teaspoon of bacon drippings (add 1 tsp olive oil if pan is dry), add the sausage links and brown over medium heat, turning to cook through, about 6 minutes. Remove to a cutting board, slice or crumble into bite-sized pieces and set aside with the bacon.

Prepare ham

Wipe the skillet if necessary and return to medium heat. Add the ham slices and sear for 30–60 seconds per side until warmed and lightly browned. Remove and dice into 1/2-inch pieces. Set aside with the other proteins.

Dice the yellow onion to yield about 1/2 cup. Core, seed and dice the green and red bell peppers to yield 1/2 cup each. Clean and thinly slice the mushrooms to yield about 3/4 cup.

In the same skillet used for proteins, add 1 tablespoon butter and heat over medium. Add the onion and sauté 2–3 minutes until starting to soften. Add the bell peppers and mushrooms and cook until vegetables are tender and any liquid from the mushrooms has evaporated, about 4–5 minutes. Season with a pinch of salt and a grind of black pepper. Transfer vegetables to a bowl and keep warm.

In a medium bowl crack 4 large eggs. Add 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy, about 20–30 seconds.

Wipe the skillet clean and return to low–medium heat. Add the remaining 1 tablespoon butter and allow it to melt, swirling to coat the pan.

Pour the beaten eggs into the skillet and let them sit, undisturbed, for about 10–15 seconds until edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until eggs are mostly set but still slightly moist on top, about 45–60 seconds total.

Evenly distribute the cooked bacon, sausage, ham, sautéed vegetables, and 1/2 cup of the shredded cheddar over one half of the omelette.

Carefully fold the other half of the omelette over the filling. Let cook for 30–60 seconds more to melt the cheese and finish setting the eggs. If needed, cover the skillet briefly (20–30 seconds) to help melt the cheese through without overcooking.

Slide the omelette onto a plate. Sprinkle the remaining 1/4 cup shredded cheddar on top and garnish with chopped fresh chives if using. Taste and adjust salt and pepper as desired.

Serve immediately while hot. Optionally accompany with toast, breakfast potatoes, or a small side salad.