Brimming with hot link sausage, bacon, jack cheese, and bell peppers, this amazing omelette lets you start the day with classic Cajun flavors—yum!

Preparation

In a medium nonstick skillet, cook the bacon and sausage while stirring over medium heat. Use a slotted spoon to transfer the bacon and sausage to a bowl, leaving the rendered bacon fat in the skillet. Add the red pepper and onion to the skillet and cook while stirring for 2–3 minutes, until softened. Transfer to the bowl with the bacon and sausage, then wipe out the skillet.

In a medium bowl, whisk the eggs. Melt the butter in the cleaned skillet over medium heat and swirl the pan to coat. Pour in the eggs, then use a rubber spatula or wooden spoon to scrape the egg towards the middle of the pan to remove cooked egg from the bottom and make way for raw egg to cook. Do this several times, until the raw egg is mostly cooked and you have a thin layer of raw egg on top. If needed, lower the heat to maintain the pale yellow of the egg and avoid browning.

Flip the omelette, loosening the egg from the skillet by running the spatula around the edges and jiggling the pan. In a front-to-back motion (not up and down), slide the eggs forward so that they flop over, then move the pan back under the eggs. (If you are not familiar with this technique, you can practice it with a piece of bread in the same clean pan—the key is to move the pan up and down as little as possible.)

Working quickly to avoid browning the eggs, top the flipped omelette with the shredded cheese, bacon, sausage, onion, pepper, and a pinch of salt. Run the spatula around the edge of the omelette again to loosen. Slide the omelette halfway out of the pan onto the plate and tilt the pan to fold the omelette onto itself. Garnish with minced chives and serve immediately.