1. You’ll need two pans to cook your meat. I cooked bacon in one pan, and some breakfast sausage in the other. You want to break of the ground breakfast sausage until it has a crumbly texture.
2. Finely chop some shallot or regular onion.
3. Chop the cooked bacon into small pieces. Needs to be smaller pieces or you might have trouble flipping the omelet later.
4. Beat three eggs in a bowl.
5. I like using olive oil and butter to make omelets. Put both in your pan with the diced shallot and cook for a minute on low to medium heat.
6. Add the chopped bacon and crumbly sausage and give a good stir. In addition to the butter and olive oil, we want some of that fat from the bacon and sausage to come back out so our pan stays slick for the flip.
7. Pour egg into the pan with all the ingredients. Gently turn the pan while using your spatula to push in around the edges of the omelet. Let the raw egg replace the gaps in the pan until most of the raw egg is gone. My video shows this very well.
8. Once most of the raw egg is gone – turn your heat to the lowest possible setting. This is extremely important. Put a lid over the omelet and let it steam for three minutes. Set your timer on your cell phone. This will fluff up your omelet and create a slick bottom to set yourself up for a successful flip.
9. After three minutes, remove lid and shake the pan around a bit to ensure there is no egg stuck on the bottom. The omelet should be sliding around the pan at this point and it’s time to attempt the flip.
10. The wrist-flick flip can be tricky, but remember, it’s a quick motion where you push the pan forward and pull it back which creates a gravitational pull where the food lifts into the air momentarily and lands back down in the pan. If you succeed, parades will be marched in your honor. You got this.
11. Once you flip the omelet, it’s time to put more stuff in it! To this one, I added sliced American cheese, sliced black forest ham (leftover from my chicken cordon bleu recipe), and feta cheese (cuz why not?).
12. Gently fold the omelet over so the cheese can melt inside.
13. Put mega omelet on a plate and top with cheese sauce. I made a mornay sauce for my chicken cordon bleu recipe and whenever I make chicken cordon bleu – I always make mega omelet because I have the leftover cheese sauce. I'll leave the link below for the cordon bleu recipe so you can see the cheese sauce being made. If you don't have time for that, just put a slice or two of cheese on top of the omelet and let it melt. (But trust me, the cheese sauce is what makes this omelet!)

After that – it’s time to indulge! Enjoy!