Jim’s Omelets

While I’m happy to cook most of our meals, a treat I look forward to every week is one of Jim’s omelets. They are absolutely delicious.

Jim making omelet
Once a week, whether we are at home or on the road, Jim makes an omelet for breakfast.

Two things that make Jim’s omelets different are the texture of the eggs and the amount of cheese and sausage he uses. The eggs aren’t light and fluffy like you get in a restaurant. He cooks them on low heat until they are a golden brown. It’s like an egg-based pizza crust. He adds a lot of good-quality cheese, probably twice as much as any other omelet I’ve ever had.  My favorite are the Smoked Beemster and Costal Cheddar. You can get both of these cheeses at Costco.

The pizza comparison continues when it comes to the innards (or toppings on a pizza). He makes them different every week, choosing whatever appeals to him, or whatever we have on hand. He encourages you to do the same. Choosing your own ingredients will result in it being easier to make, it will be more fun, and you will learn your omelet preferences.  I have included Jim’s ingredients to provide a starting point for your omelet.  He recently measured the ingredients as a baseline for this recipe, but he usually estimates quantities. 


Omelet innards
Jim’s omelet even looks like pizza before it’s flipped.

One of Jim’s omelets makes two generous servings, but on numerous occasions he’s added an additional egg to serve 3 or 4 people.

Serves: 2 (to 4)

Active time:  50 minutes                 Total time:  50 minutes

Specialized One-Butt Kitchen Utensils

  • You’ll need a 12-inch Non-Stick Skillet with Lid to cook the omelet. This one made by OXO Good Grips also comes in 8-inch and 10-inch sizes.
  • Use a sharp knife to dice the onions and sweet mini peppers. If you want your knives to stay sharp, consider this 6-Piece Kitchen Knife Set with Sheath Covers. Since things in an RV can get jiggled around a lot, covers on knives help protect the knife edges and anything they might rub against (especially your fingers!).
  • Using two spatulas makes it easier to fold the omelet when it’s almost done cooking. Jim uses a Slotted Spatula and a Solid Spatula, but any two spatulas will do.
  • Since Jim prefers to shred his own cheese, he uses a Box Grater to do that.


  • ¼ pound ground pork sausage
  • 3 to 4 sweet mini peppers, diced
  • ¼ large onion or ⅓ medium onion, diced
  • ⅓ cup diced kalamata olives or olive tapenade, drained
  • 4-oz can diced green chiles, drained 
  • 2 cups (or more) grated cheddar cheese (I like Smoked Beemster or Coastal Cheddar)
  • 4 eggs, beaten


Break sausage into small chunks and cook in a 12-inch skillet over medium heat. Use a spatula to break up the sausage into smaller pieces as it cooks. When the sausage is almost done, add the peppers and onion.  When the onions are lightly browned, empty the contents of the pan into a bowl along with the olives or tapenade and green chiles and mix them together.  

Pour eggs into the pan and cover it with a lid. Cook over low to medium-low heat for about 5 minutes, until they are lightly cooked and the top of the eggs are no longer runny. Sprinkle the cheese over the eggs and cover the pan. 

While the eggs are cooking put the sausage mixture into the microwave for one minute to make sure the ingredients are warm when adding them to the cooked eggs.

When the cheese is completely melted, add the sausage mixture evenly over the cooked eggs. Using two spatulas, fold the eggs over at the center. (Here’s a trick I learned from watching Jim. He stabilizes the pan by putting the panhandle against his belly. Then he can fold the omelet toward himself.)  Cut and serve.  

Omelet in pan
The omelet is cut before moving it to the plates.

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