Meat Lover's Omelette on the Griddle

Ingredients

• 3-4 oz breakfast sausage
• 2 slices bacon
• ⅓ cup cooked ham (diced)
• 1 tablespoon butter
• 3 eggs (beaten)
• salt and pepper
• ⅓ cup shredded cheese (like sharp cheddar or pepper jack)

Steps

1. Heat griddle on medium until it reaches a temperature of about 375-400°F.
2. Add the breakfast sausage to the griddle, chopping it and breaking it apart as it cooks, until crumbly and cooked through. When fully cooked, transfer the sausage crumbles to a paper towel-lined plate to soak up any excess grease.
3. While the sausage cooks, and in a separate area on the griddle, place the bacon strips down on the griddle to cook. Cook until bacon is done to your liking, flipping halfway through. Then transfer to a paper towel to drain excess grease. After the bacon cools, dice into small pieces.
4. When bacon is almost done cooking, add the diced ham to the griddle and heat through.
5. Use your scraper to scrape the fond and excess grease from the bacon and sausage into the grease trap. *The eggs will stick to any leftover fond or proteins from the meats, so be sure to scrape your griddle surface well before adding eggs.
6. Adjust the griddle temperature to low, about 325-350°F. Add about 1 tablespoon of butter to the heated griddle surface and spread it around with your spatula. *If the butter melts too quickly and burns, then your griddle temp is too hot.
7. Slowly pour 3 beaten eggs on the griddle in a large rectangular shape. Season the eggs with salt and pepper.
8. Once the base of the omelette has set but is not fully cooked, sprinkle an even layer of shredded cheese over the eggs. Then evenly sprinkle the crumbled sausage, chopped bacon, and diced ham over the eggs and cheese. Continue to cook the eggs flat until they are about 75% set up.
9. Fold and roll the omelette. As cheese starts to melt and bubbles, gently use a spatula to fold the two ends of the eggs inward. *Most flat, elongated spatulas for griddle cooking are about 8″ long, so aim to fold the ends in so that the length of the rolled omelette will be equal to the spatula. Then slide the spatula under one end of the “egg rectangle” and roll the stuffed eggs over one time. Continue to roll the eggs up until you have a perfectly rolled omelette.
10. Continue to cook the omelette on the griddle 1-2 more minutes for the eggs to set up fully. *If needed, you can also place a melting dome on top to help speed up the process.
11. Carefully remove the omelette from the griddle and transfer to a plate. Serve immediately.

Source

theflattopking.com