Cheddar Cheese Omelette Your Way Recipe

Note: choose one primary meat for the omelette filling (bacon, sausage, or ham). This recipe uses bacon as the default; swap to sausage or ham if desired.

Prep all fillings: dice onions, bell peppers, and tomatoes; chop spinach; slice mushrooms; shred cheddar if needed.

Arrange 2 slices of bacon for the omelette filling and set aside; place 3 extra bacon slices nearby for the added meat option.

Beat eggs with salt and pepper in a bowl until well blended.

Toss potatoes with 1 tablespoon oil, salt, and pepper. Spread on a skillet or baking sheet and roast or pan-fry until crispy and golden.

Toast Texas toast slices until lightly golden; butter if desired.

In a nonstick skillet, melt butter over medium heat.

Pour in beaten eggs; tilt pan to distribute evenly and cook until the edges set and the surface is slightly runny.

Sprinkle cheddar cheese over the center; lay 2 bacon slices and the 3 extra bacon slices on top of the cheese; add onions, peppers, mushrooms, spinach, and tomatoes over the meat.

Gently fold the omelette in half over the fillings; cook for 1–2 more minutes until cheese is melted and omelette is fully set.

Slide the omelette onto a plate. Arrange crispy potatoes on the side and add the two slices of Texas toast.

Season to taste with additional salt and pepper if desired; serve immediately.