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Farmers Omelet

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 1
Author Amy


  • 1/4 c. sausage
  • 1 slice bacon cut into pieces
  • 1 small zucchini
  • 1 T. onion
  • 1/3 c. grated cheese I used white cheddar but anything will work. Pepperjack, swiss!
  • 3 eggs
  • 1 T. milk
  • salt and pepper
  • tomatoes
  • scallions
  • basil
  • parsley
  • sour cream


  • Cook bacon and sausage in a skillet until crumbled and cooked almost cooked through. About two minutes before completely cooked add zucchini and onion. Continue to saute until veggies are crisp tender. Remove from heat and drain on paper towels.
  • Whisk eggs. Add milk, salt and pepper. Whisk together.
  • Warm a skillet, or omelet pan, over medium heat. Spray skillet with nonstick spray. Pour egg mixture in pan. Let it cook, without stirring, until it starts to set. (I like to put a lid on my pan so the omelet cooks through without burning the bottom and having a raw top.) Before the eggs are cooked through layer cheese, zucchini/meat mixture, and more cheese on half of the omelet.
  • Flip the "unloaded" half of the omelet onto the "loaded side. (I like to put my lid back on). Let cook until cheese is melted and the omelet is cooked through.
  • Top with your choice of toppings. I like tomatoes, scallions, basil, parsley, and sour cream!
  • NOTE: Of course you can double, or triple to make more omelets.