Omelet-ish, but family-sized and more convenient to make. It’s what we end up with when I want something quick; I’m also not fussy about serving it with “brunch-y” sides but will just take a bag of salad, leftovers, or whatever, out of the fridge.
Here’s the ingredient list from last night’s dinner:
1 english muffin-sized precooked, frozen sausage patty (I buy these at Aldi)
5 meatballs from a package of precooked, frozen meatballs
about 1/2 cup ham, cubed
shredded cheddar cheese
Brown the ham cubes in a little bit of oil in an extra-large nonstick pan. Thaw the meats, cut into small pieces, and add to the ham. Spread out onto the meat evenly in the pan. Beat the eggs in a separate container, then pour on top. Let cook, then (as with a traditional omelet) use a (silicone) spatula to lift up the edges to let the uncooked egg flow underneath. (Apologies for not having cropped out the messy stove/counter.)
Since there’s a lot more egg here than in your usual 2 or 3 egg omelet, this only gets you so far. After repeating this once or twice, use the edge of the silicone spatula to split the momlet into wedges, and turn the wedges over. (Again, it’s too big to flip over in the same way you would a fried egg.)
Continue to cook until it’s cooked through (this being a personal preference). Sprinkle cheese on top as desired and serve.
Of course, you can add in all the usual omelet ingredients — you can sauté up some onions or peppers, for instance. You can add the cheese to the egg rather than just melting it on top. And — pro tip — if you happen to have gotten the family gyros combo at Olympus Gyros, any leftover gyros sauce is a tasty topping.