Yummy Meat Lover's Omelette Recipes

Delicious, fresh and tasty.



Meat Lover's Omelette. Topping: Meat Lover's Omelette Chef Nena Indiana. The best way to eat an egg! This omelette is for all the nitpicky persons out there; the people who don't eat tomatoes, or onions, or peppers.

Meat Lover's Omelette You really can have it all-the meat, that is-with this omelet filled with crispy bacon, ham and sausage plus Monterey Jack and cheddar cheese. Served with your choice of toast and home fries. Sausage, Bacon, Ham, and shredded cheese. You can have Meat Lover's Omelette using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Meat Lover's Omelette

  1. You need 3 of eggs.
  2. It's Dash of milk.
  3. It's 1/4 cup of ground sausage.
  4. You need 1/4 cup of diced deli ham.
  5. You need 1/4 cup of diced bacon.
  6. It's 1/4 cup of diced mushrooms any kind.
  7. You need 2 of green onions cut fine.
  8. Prepare 1/4 cup of shredded Colby jack cheese.
  9. It's to taste of Pepper and garlic powder.

Served with a side of hashbrowns and your choice of toast. Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want. Print; For the consummate carnivore, this omelet hits all the high notes.

Meat Lover's Omelette step by step

  1. Place sausage, bacon, mushrooms, green onion, pepper and garlic powder in a pan and cook fully. Mix in deli ham..
  2. Lightly butter or oil a skillet, turn to medium heat and mix eggs and milk together in a bowl..
  3. Pour eggs in skillet and cook about 3 minutes until edges of egg look dry. Place all filling on one half of the omelette and cook another 2-3 minutes. Fold opposite side over on top of the side with filling. Top with shredded cheese, more green onion and parsley flakes if desired. I served mine with corned beef hash and potatoes..

Ham, sausage, and bacon make an unforgettable combination in this fluffy, protein-rich recipe. Enjoy for breakfast as part of the standard SlimFast Plan or if you're following SlimFast Keto! Run a knife around edges to loosen; invert onto a kitchen towel. Roll up from a short side. Transfer to a serving platter, seam side down.