Target: 6 × 4 inches · landscape

Diner Works Omelet

35 min · 2 omelets

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

Directions

1. Dice and shred the filling ingredients; mix two egg batches with milk and seasoning. Crisp bacon, crumble it, and leave 1 tsp fat in the skillet.

2. Brown sausage to 160 F, then drain. Cook mushrooms, pepper, and onion in 1 tsp bacon fat; briefly soften tomato and drain the vegetables.

3. Combine and divide the filling. Cook one egg batch in butter until softly set, add half the filling and cheese, fold, and warm until cheese begins to melt.

4. Repeat with the second egg batch and remaining filling, fold gently, and serve both omelets hot while the eggs are tender.

Cook’s note: Drain the cooked filling well and use a modest portion so each omelet closes neatly.