Teresa G


We like to have breakfast for supper, occasionally, and this hearty omelette is usually the star. It's an over-the-top omelette, full of flavorful meats, melty cheeses and mushrooms. It's definitely a splurge, but oh, so worth it!


☆☆☆☆☆ 0 votes

20 Min
10 Min
Stove Top


  • 1/2 Tbsp
  • 4 large
    eggs, whisked well with small pinch of salt
  • 1 sm. can(s)
    mushroom pieces, very well drained
  • 2
    breakfast sausage patties, cooked & crumbled
  • 2 slice
    ham lunch meat, chopped
  • 1 slice
    american cheese, torn into pieces
  • 1/8-1/4 c
    italian cheese shreds
  • 1/8-1/4 c
    sharp cheddar cheese, shredded
  • 1/8 c
    real smoked bacon bits
  • 1/2 Tbsp
    fresh chives
  • ·
    optional garnish: additional shredded cheeses & chives



  1. Gather and prep ingredients.
  2. Melt butter in large, non-stick skillet over medium heat; pour beaten eggs into skillet.
  3. As eggs begin to cook, scatter with drained mushrooms.
  4. Evenly scatter sausage, ham, bacon and chives over all.
  5. Place pieces of torn American cheese over meats, then scatter with Italian and cheddar cheeses.
  6. The egg layer should be mostly cooked by the time all the fillings are added, so now use an egg turner to lift one side of the omelette and gently fold over (fold in half.) If omelette begins to break open, use turner to gently push it into place and hold for a few seconds.
  7. Remove from heat; allow omelette to rest in skillet for a few minutes to finish cooking eggs through by residual heat. Garnish as desired. Cut into 4 pieces; serve.

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