Farmers Omelet Recipe

Cook sausage

Heat a medium nonstick or skillet over medium heat. Add the bulk breakfast sausage crumbles (3 oz). Break up with a spatula and cook until browned and cooked through, about 5–7 minutes. Transfer cooked sausage to a plate lined with paper towel to drain; leave pan on stove.

Sauté vegetables

Add 1 tsp vegetable oil to the same skillet and return to medium heat. Add diced green bell pepper (about 1/2 cup) and diced red onion (1/4 cup). Sauté until softened and edges begin to brown, about 4–5 minutes. Season lightly with a pinch of salt. Remove vegetables to the plate with sausage and set aside.

Roux

In a small saucepan over medium-low heat, melt 1 tbsp unsalted butter. Sprinkle in 1 tbsp all-purpose flour and whisk continuously to form a smooth roux, cooking 1–1.5 minutes without browning to remove the raw flour taste.

Finish gravy

Gradually whisk in 1 cup whole milk, a little at a time, then bring to a gentle simmer. Continue whisking until gravy thickens to a cream sauce consistency, about 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. If desired, add a pinch cayenne or a few drops of hot sauce. Keep warm over very low heat and stir occasionally to prevent a skin from forming.

Beat eggs

In a bowl, crack 3 large eggs. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy.

Start cooking eggs

Place a 9–10 inch nonstick skillet over medium-low to medium heat. Add 1 tbsp butter and let it melt, swirling to coat the pan. When butter is foamy but not browned, pour the beaten eggs into the skillet and let sit undisturbed for 15–20 seconds.

Set custard

Using a spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked eggs to run to the edges. Continue until eggs are almost set but still slightly glossy on top, about 1–2 minutes more.

Add filling

Evenly distribute the cooked sausage crumbles and sautéed peppers and onions across one half of the omelet. Sprinkle 3/4 cup shredded sharp cheddar cheese over the filling. Let the omelet continue to cook until cheese begins to melt and the eggs are fully set, about 30–60 seconds.

Fold and plate

Use the spatula to fold the empty half of the omelet over the filled half. Gently press to seal and slide the omelet onto a warm plate, seam-side down. Keep warm while spooning gravy over it.

Serve

Spoon 1/3 to 1/2 cup of the warm white gravy over the plated omelet. Garnish with a sprinkle of chopped fresh parsley if desired. Serve immediately.