Farmer’s Omelette Recipe

Prepare the Ingredients

Wash and chop the vegetables (spinach, mushrooms, tomato, bell peppers, onions) into small pieces. If using bacon or ham, chop them into bite-sized pieces.

Cook the Meat

In a non-stick skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan. If using ham, sauté in the same pan for a couple of minutes until warmed.

Sauté the Vegetables

In the same skillet, add butter. Once melted, add the onions and bell peppers, cooking until softened. Then add mushrooms and cook for another 2 minutes. Finally, add spinach and cook until wilted. Season with salt and pepper.

Prepare the Eggs

In a bowl, whisk the eggs until well combined. Pour the eggs over the sautéed vegetables in the skillet.

Add Cheese and Cook

Sprinkle your choice of cheese (cheddar, swiss, or goat) over the eggs. Allow the omelette to cook undisturbed until the edges begin to set, then gently lift the edges with a spatula to let the uncooked egg flow underneath.

Fold and Serve

Once the omelette is fully cooked, fold it in half and slide it onto a plate. Top with cooked bacon or ham if desired. Serve with toast and potato hash on the side.