Farmer Omelette Recipe

Dice the bacon into 1/2-inch pieces. If using link sausage, slice each link into 1/4-inch rounds; if using bulk sausage, crumble it into bite-size pieces. Dice the ham into 1/2-inch cubes.

Peel and finely dice the yellow onion (about 1/4-1/2 inch pieces). Core, seed, and dice the bell pepper to same size. Clean and slice mushrooms thinly (about 1/8-inch). Grate or shred the cheddar cheese. Finely chop chives if using.

Crack the eggs into a medium bowl, add the milk, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Whisk vigorously until homogenous and slightly frothy.

Heat a 10-12 inch nonstick or cast-iron skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until they render fat and become crisp, about 6–8 minutes.

Using a slotted spoon, transfer crisp bacon to a paper-towel-lined plate, leaving most of the bacon fat in the skillet. If there is less than 1 tsp fat in the pan, add the 1 tsp cooking oil.

Add the sausage to the skillet. If using links, cook until browned and cooked through, about 4–5 minutes; if using bulk, break up and brown until no longer pink, about 3–4 minutes. Transfer cooked sausage to the plate with bacon.

Add the diced onion and bell pepper to the skillet with remaining fat. Sauté over medium heat until softened and edges begin to brown, about 4–5 minutes. Add the sliced mushrooms and cook until mushrooms release moisture and it evaporates, about 3 more minutes. Season vegetables with remaining 1/2 tsp salt, 1/2 tsp black pepper, and remaining 1/2 tsp garlic powder.

Return the cooked bacon, sausage, and ham cubes to the skillet with the vegetables and stir to combine and heat through for about 1 minute. Spread the meat-vegetable mixture evenly across the pan and reduce heat to medium-low.

Wipe one side of the pan if excess fat pooled; leave a thin coating. Add butter and let melt, tilting the pan to coat.

Give the egg mixture a quick re-whisk and pour it evenly over the meat-vegetable mixture in the skillet. Let eggs set undisturbed for about 30–45 seconds until edges begin to set.

Using a spatula, gently lift edges to let uncooked egg flow underneath. Tilt the pan as needed. Cook until eggs are mostly set but slightly moist on top, about 1–2 minutes.

Sprinkle the shredded cheddar evenly over one half of the omelette, then fold the other half over the cheese with a wide spatula to form a half-moon. Cook an additional 30–60 seconds to melt cheese and finish cooking; do not overcook — eggs should be tender.

Slide the omelette onto a plate. Garnish with chopped chives if desired and adjust seasoning with additional salt and pepper to taste.