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The Big Jim Omelette

Cheese, Pork

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Submitted by Lawson’s Family Restaurant


  • 1 Purnell’s Old Folks Country Sausage patty
  • 2 slices hardwood smoked bacon
  • 3 Tbsp salted butter
  • ¼ C yellow onions, diced
  • ¼ C green bell pepper, diced
  • 4 jalapeno slices, diced
  • ½ C button mushrooms, sliced
  • ¼ C cooked boneless ham, diced (I prefer Fischer’s Whole Quick-Cut Boneless Ham)
  • ½ C baby leaf spinach
  • 4 eggs
  • ¼ C mild cheddar, shredded
  • 2 slices American cheese
  • 2 slices tomato


In medium skillet, cook sausage and bacon on medium until done, about 5 minutes, making sure to turn bacon and sausage midway through. Crumble meats and set aside on small plate. 

In same skillet, add 2 Tbsp butter, onions, peppers, mushrooms, sausage, bacon and ham and stir to mix. On medium heat, sweat vegetables with meat about 2 minutes, stirring a few times. Add spinach and toss until wilted. Remove from heat and set aside. 

Briskly beat eggs in small bowl until airy and fluffy. In medium saute pan, add 1 Tbsp butter over medium heat. Pour eggs into skillet, then immediately spread cheeses evenly over eggs. Pour vegetable/meat mixture over omelette, keeping it more near center. In same pan, cook tomatoes on medium for 30 seconds, or until just warm. 

When eggs have mostly set, use a spatula to lift edge of omelette, folding it over in half, cooking for another minute until done. Add tomatoes on top. Place omelette on plate and serve with a biscuit. 

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