Over-Stuffed, Fold-Over Omelet

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This is my version of an omelet, or more accurately: an over-stuffed, fold-over omelet meant to feed growing kids and hungry folks alike.

by Hannah McClure I’m sure y’all have heard of an omelet before. Maybe you have even had one before or perhaps it is a favorite way to have your eggs. When I was a server at a café in an old town, omelets were on the menu. At that time, I didn’t eat eggs, and the thought of scrambled eggs mixed with random veggies and meats sounded terrible. 

Flash forward to when I had come to like eggs and was having a debate with a friend about what exactly was an omelet. I’d watched lots of cooks whip up omelets during more work shifts than I could count. It was a standard breakfast that I’d serve on the breakfast shift: omelet and coffee. But I argue that this type of “omelet” is really just fancy scrambled eggs with salt, pepper, and some meat, cheese, and veggies thrown in, poured into a frying pan, and cooked till done. 

I decided to grab a skillet and show my friend what a real omelet was. I don’t think they have had fancy scrambled eggs since. In our house, my boys request omelets nearly once a week. What follows is my version of an omelet, or more accurately: an over-stuffed, fold-over omelet meant to feed growing kids and hungry folks alike. 

 
Prep time: 20 minutes 
Cook time: 10 to 15 minutes 
Servings: one omelet 

Ingredients 

• 3 eggs (medium to large) 
• 3 tablespoons whole milk 
• 1 clove garlic, minced 
• ½ cup chopped ham (I use black forest lunch meat ham, but any ham will do) 
• 1/3 cup mozzarella 
• 1 tablespoon ricotta 
• ½ teaspoon Italian seasoning 
• ½ teaspoon crushed red pepper 
• 1 tablespoon bacon grease plus 1 teaspoon (butter or ghee, olive oil, or canola oil can be used instead.) 
• ¼ cup diced green bell peppers 
• ¼ cup chopped mushrooms 
• Salt and pepper to taste 

Optional ingredients: tomatoes, spinach, cooked corn (off the cob), sausage, bacon, or any other veggie of your liking. 

Instructions 

1. In a small bowl, scramble together eggs, milk, salt, pepper, garlic, crushed red pepper, and Italian seasoning until well blended. 
2. Preheat a 10-inch cast-iron skillet with 1 tablespoon bacon grease. If you use more eggs, you’ll need a larger skillet. While I prefer cast-iron, different skillets can be used. 
3. Prepare chopped ham, chopped mushrooms, diced peppers, cheeses, and any additional ingredients. 
4. Pour egg mixture into preheated skillet and cook on low to medium heat until you are able to flip as a whole. I like my eggs to be golden brown and find this allows for easier flipping. 
5. Sauté your ham and mushrooms (and spinach if you choose) in 1 teaspoon bacon grease until warm and tender, about 2 to 4 minutes. 
6. Once you have flipped your omelet, carefully layer mozzarella, ham, mushrooms, bell peppers, and ricotta cheese (and additional ingredients) on only one half of your omelet. 
7. Fold your omelet over to create a half-circle with ingredients sandwiched between the omelet halves. *  

*If your omelet is not cooked to your desired doneness on the outer side, continue to cook an additional couple of minutes, and then flip over to cook the opposite side for a few more minutes. You may find you like your eggs less browned than others or vice versa. 

Repeat the process for each additional omelet. I find that preparing the diced/chopped veggies and meats beforehand helps this process go quicker. While your first omelet cooks, scramble up your second omelet egg mixture. 

Serve hot and enjoy!! 

HANNAH MCCLURE is an old soul homemaker and mother of four from Ohio. Gardening, keeping bees, sewing, raising chickens/seasonal hogs, and baking/cooking from scratch are a few things she enjoys in her homemaking. Always learning and always chasing her littles. Find Hannah on Instagram @muddyoakhennhouse. 

Originally published in the October/November 2022 issue of Backyard Poultry and regularly vetted for accuracy.