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Diner Works Omelet

Ham, bacon, sausage, vegetables, and sharp cheddar make a generous diner-style filling for two tender, neatly folded omelets.

Two folded diner omelets hold ham, crisp bacon, browned sausage, vegetables, and melted cheddar inside tender eggs.

This diner-style omelet gets its full flavor from a compact filling of browned meats, cooked vegetables, and sharp cheddar. Cooking and draining the filling before the eggs makes it easier to divide generously while keeping each fold neat.

Cook the filling first

Bacon and sausage bring enough richness for the vegetables to cook in a small amount of rendered fat. Draining excess fat and letting mushroom moisture cook away keeps the finished omelet from turning greasy or loose.

Make room for the fold

The filling includes several toppings, so dividing it before the eggs hit the skillet prevents overloading either omelet. Place it on one side of the softly set eggs, add cheddar, and fold while the surface still has a little gloss.

A softly set omelet in a nonstick skillet is topped on one side with the cooked works filling and cheddar. — The cooked meat and drained vegetables are divided before they go into the first omelet.

Keep the eggs pale and tender

Medium-low heat gives the eggs time to set without coloring the underside. Draw the edges inward as they cook, then stop while the top is glossy and softly set; the folded omelet will finish warming the filling.

Serve each omelet promptly

Cooking the omelets one at a time keeps the second batch fresh while the first goes straight to a warm plate. Offer toast or breakfast potatoes alongside, and bring both plates to the table while the eggs are still tender.

A close cut view shows tender pale egg wrapped around diced meats, cooked vegetables, and melted cheddar. — A clean fold encloses cheddar, diced ham, bacon, sausage, and the cooked vegetables.

Diner Works Omelet

2 omelets

35 minutes total

Ingredients

• 6 large eggs
• 2 tbsp whole milk
• 1/4 tsp kosher salt, divided
• 1/8 tsp ground black pepper, divided
• 1 slice thick-cut bacon
• 1 oz bulk breakfast sausage
• 1 oz cooked ham, finely diced
• 2 oz cremini mushrooms, finely diced
• 2 tbsp green bell pepper, finely diced
• 2 tbsp yellow onion, finely diced
• 2 tbsp tomato, seeded and finely diced
• 1/2 cup sharp cheddar cheese, shredded
• 2 tbsp unsalted butter

Method

Prep filling and eggs
Dice the ham, mushrooms, bell pepper, and onion; seed and dice the tomato, and shred the cheddar. Beat three eggs with 1 tbsp milk, half the salt, and a pinch of pepper in each of two bowls.
Look for: The vegetables are cut small enough to fit inside a folded omelet, and each egg bowl has no visible white streaks.
Crisp the bacon
Cook the bacon in a skillet over medium heat until crisp, turning as needed. Transfer it to paper towels, crumble when cool, and pour off excess fat while leaving about 1 tsp in the skillet.
Look for: The bacon is crisp throughout and the skillet holds only a thin film of fat.
Brown the sausage
Add the breakfast sausage to the skillet and break it into small crumbles. Cook over medium heat until no pink remains and the thickest pieces reach 160 F, then drain on paper towels and pour off excess fat.
Look for: The sausage is browned in small crumbles with no pink centers.
Cook and drain the vegetables
Return 1 tsp bacon fat to the skillet, add the mushrooms, bell pepper, and onion, and cook over medium-high heat until the mushrooms release their moisture and the pan looks nearly dry. Stir in the tomato for a brief 30 seconds, then transfer the vegetables to paper towels to drain.
Look for: The mushrooms have browned edges, the pan has no pool of liquid, and the tomato has softened without collapsing.
Portion the filling
Combine the cooked vegetables with the ham, crumbled bacon, and sausage, then divide the compact mixture into two equal portions. Set the cheddar beside the skillet so each omelet can be filled and folded while its eggs are still tender.
Look for: The filling is warm, drained, and divided evenly, with the cheese ready for both omelets.
Cook the first omelet
Wipe the skillet clean and melt 1 tbsp butter over medium-low heat. Add one bowl of eggs; as the edges set, draw them toward the center while tilting the skillet, then stop when the eggs are softly set, glossy on top, and still pale. Spoon on half the filling and half the cheddar, fold the omelet over, and warm briefly until the cheese begins to melt.
Look for: The underside is set but unbrowned, the top is glossy rather than wet, and the folded omelet closes without spilling.
Cook the second omelet
Slide the first omelet onto a warm plate. Melt the remaining 1 tbsp butter in the skillet and repeat with the second bowl of eggs and the remaining filling and cheddar, folding as soon as the surface is softly set.
Look for: The second omelet is folded while its surface remains slightly glossy and its underside stays pale.
Serve hot
Serve both omelets as soon as they leave the skillet, with toast or breakfast potatoes if desired. The eggs will continue to set as they stand, so keep the plates warm and bring them to the table promptly.
Look for: The omelets reach the table hot with soft, tender eggs and no browned patches.