Smoked Chops-and-Cheese Omelet

Smoked Chops-and-Cheese Omelet

Use a heat-resistant spatula to flip the omelet over to cook on the second side. Keep cooked omelets warm on an ovenproof platter in a 250° oven.

  • Yield: Makes 4 servings


  • 1 1/4 cups chopped smoked pork chops (about 1 lb.)
  • 2 none small plum tomatoes, chopped
  • 2 tablespoons finely chopped onion
  • 6 none large eggs
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons butter, divided
  • 2/3 cup shredded Gouda cheese


1. Cook chopped pork in an 8-inch nonstick omelet pan or heavy skillet with sloped sides over medium-low heat 5 minutes or until thoroughly heated. Add tomatoes and onion, and cook, stirring often, until onion is tender. Remove pork mixture from pan; set aside. Wipe skillet clean with paper towels.

2. Whisk together eggs and next 3 ingredients.

3. Melt 1 tsp. butter in same skillet over medium heat. Pour one-fourth egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Flip omelet over.

4. Sprinkle 1 side of omelet with one-fourth each of cheese and reserved chopped pork mixture. Cook 1 minute or until cheese begins to melt. Slide filled side of omelet onto a plate, flipping remaining side of omelet over filling. Repeat procedure 3 times with remaining butter, egg mixture, cheese, and pork mixture. Serve immediately.

Note: For testing purposes only, we used Smithfield Smoked Pork Chops. You can substitute 1 (15-oz.) carton garden vegetable flavor egg substitute for eggs, parsley, salt, and pepper.


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Smoked Chops-and-Cheese Omelet Recipe