Everything Omelet
Last updated on March 14th, 2026
On the weekend or on a slow morning, I usually like making an elaborate breakfast for the family! It’s just so nice to be able to cook in my jammies, while I sip coffee and relax! Nowhere to be, nothing to worry about – it’s the best! This Everything Omelet was packed with veggies and flavor! That egg was so fluffy, buttery, and seasoned perfectly! And omelets are actually pretty simple to make; they really don’t take much time at all! This recipe makes two GIANT omelets, so everybody is sure to get some, and you don’t have to sit there and make them one at a time, several different times! This would be perfect for a weekend brunch at home with family!
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When was the very first omelet created?!
The earliest omelets were cooked in Persia over 1,000 years ago! They were considered one of the world’s earliest “fast foods!” In ancient Rome, egg dishes called “patinas” popped up, which are also considered early versions of omelets. And by the Middle Ages, the French word “omelette” emerged and became widely recognizable as more of a technique, paving the way for the omelet that we know and love today!
Did you know?
Even though the word “omelette” is French, the actual dish isn’t, though omelets are eaten in France! The term comes from the old French word “alemelle,” which means “thin slice of food.” And unlike American omelets, French omelets are gently cooked and specifically so that they stay pale and light yellow in color. The golden, lightly browned American omelet is actually very different from how many other cultures choose to make them!
Since they are so easily customizable, nearly every single culture has put their own spin on these fluffy little egg pockets! Way back when, they were considered a delicacy because eggs weren’t always super affordable. In my eyes, they still sort of are! Omelets require precision, patience, and grace – making them a treat since they’re not always super practical to make!
What ingredients do I need to make this?
Bacon
Ham
Eggs
Tomato
Spinach
Shallot
Garlic
Mushroom
Shredded Cheese
Heavy Cream
Butter
Salt
Paprika
Black Pepper
Onion Powder
For serving:
Chives
What equipment do I need?
- Large Skillet
- Small Skillet
- Spatula
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Tongs
- Chef Knife
- Cutting Board
How do I make it?
To get started on this recipe, first wash and prep your veggies! Mince the garlic and shallot. Deseed and dice the tomato. Roughly chop the spinach, slice the mushrooms, and thinly slice the chives.
Next, let’s cook our bacon! Cook bacon on medium-low heat, flipping often, for several minutes, until crispy! Move bacon to a paper towel lined plate and once cooled, crumble. Next, let’s sauté the veggies in the bacon grease!
To prepare the filling:
On medium heat, sauté mushrooms in that same pan for a few minutes, stirring occasionally, until browned. Add in some of the butter, then add the ham to the pan.
Cook until ham starts to caramelize a bit, then add the shallot and cook for a few minutes, stirring occasionally, until translucent. Next, add the garlic, cook until fragrant and turn heat to low. Add the spinach, stir and once wilted, remove from heat and move everything to a plate covered with foil until ready to use.
Now let’s get our egg mixture made up! In a mixing bowl, crack eggs and vigorously whisk until well combined. We want the egg whites and yolks to be incorporated completely, this is how we get the FLUFFIEST omelet! Next whisk in the seasonings and cream, until combined.
To make the Everything Omelet:
In a separate smaller skillet, melt butter on medium-low. You’ll want a skillet that is around 8-10 inches, that way the egg mixture can cover the entire surface of the skillet without overcooking and creating more of a scrambled egg situation. Pour in half of the egg mixture and pick the skillet up to swirl the pan around a few times.
Gently push the sides inward with the spatula as it starts to set. Add half of the cheese to one side of the omelet, then half of the bacon, tomato, and filling.
Flip the omelet and allow to cook just a touch more, until the eggs are set, the cheese has melted, and omelet is golden brown in color. Move to a plate and repeat steps with remaining ingredients for the other omelet.
Serve Everything Omelet hot with fresh chives garnished on top! Enjoy!
Tips:
- It’s important to cook omelets low and slow and remain attentive during the process to yield the best results! They don’t take long but they do take some technique!
- Flipping the omelet just one time helps to keep the egg fluffy and juicy!
- Since these omelets are so large, 2 would easily feed 4 people. You can also make 4 small omelets if you’d like. Just remember that you’d then want to use a smaller skillet!
- Customize this however you like! That’s the beauty of the omelet! Anything goes!
Looking for some more tasty breakfast recipes for slow mornings? Check these out!
Everything Omelet
Equipment
Ingredients
- 3 Slices Bacon
- ¾ cup Cubed Ham
- 2 Garlic Cloves minced
- 1 Shallot minced
- 1 Vine Tomato deseeded and diced
- 1 cup White Mushrooms chopped
- 1 cup Spinach roughly chopped
- 1 cup Shredded Colby and Monterrey Jack divided
- 6 Eggs
- 3 tbsp Butter divided
- 2 tbsp Heavy Cream
- ½ tsp Salt
- ¼ tsp Paprika
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper
For serving:
- 2 Chives thinly sliced
Instructions
- In a large skillet on medium-low heat, cook bacon for 8-10 minutes, flipping often, until nice and crispy! Move to a paper towel lined plate until cool, then crumble.
To prepare the filling:
- On medium heat, sauté mushrooms in that same pan for about 5 minutes, stirring occasionally, until browned.
- Add 1 tbsp of butter, then add the ham to the pan. Cook until ham starts to caramelize a bit, 2-3 minutes.
- Next, add the shallot and cook for 2 minutes, stirring occasionally, until translucent. Next, add the garlic, cook until fragrant, 30 seconds.
- Turn heat to low and the spinach, stir to combine and cook 1-2 minutes, until wilted. Remove from heat and move everything to a plate covered with foil until ready to use.
- In a mixing bowl, crack eggs and vigorously whisk until well combined. We want the egg whites and yolks to be incorporated completely, this is how we get the FLUFFIEST omelet!
- Whisk in all seasonings and cream, until combined.
To make the Everything Omelet:
- In a separate smaller skillet, melt butter on medium low. You'll want a skillet that is around 8-10 inches, that way the egg mixture can cover the entire surface of the skillet without overcooking and creating more of a scrambled egg situation.
- Pour in half of the egg mixture and pick the skillet up to swirl the pan around a few times. Gently push the sides inward with the spatula as it starts to set, 1-2 minutes.
- Add half of the cheese to one side of the omelet, then half of the bacon, tomato, and filling.
- Flip the omelet and allow to cook just a touch more, about 1 minute, until the eggs are set and omelet is golden brown in color. Move to a plate and repeat steps with remaining ingredients for the other omelet.
- Serve Everything Omelet hot with fresh chives garnished on top! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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For me an omelet is never a miss. It’s kind of a comforting weekend breakfast when I don’t have to rush. Will have to try your recipe, it looks delicious!
Thanks for sharing!
I hope you love it, Ginger! ❤️
This was the perfect breakfast, thanks for the recipe!!
I love hearing this! Thank you for sharing 😋