Sylvia’s Mini Boxcar Omelette

Based on a Diner favorite. Sylvia makes this version at home to feed her family using whatever leftovers she has in the fridge for the filling. This is her recipe:

Ingredients

  For the Omelette:

   6 large eggs, room temperature

   1/4 cup milk or cream

   1/4 teaspoon salt

   1/4 teaspoon black pepper

   1/2 teaspoon dried sage (or 1 teaspoon fresh, finely chopped), divided

   1/2 teaspoon dried rosemary (or 1 teaspoon fresh, finely chopped), divided

   2 teaspoons butter or oil for the griddle

  For the Filling:

   2 slices bacon, cooked and crumbled

   2 sausage links, cooked and chopped (or 1/2 cup crumbled sausage)

   1/2 cup shredded cheese (cheddar, jack, or a mix)

   1/4 cup diced tomatoes or salsa

   4–5 mushroom slices, sautéed

   2 tablespoons diced onion, sautéed

   1/2 cup cubed leftover roasted potatoes, or hash browns

  For Topping:

   2 tablespoons sour cream

   Reserved herbs for garnish

Instructions

Prep the filling: Cook bacon until crispy, then crumble. Cook sausage and chop into bite-sized pieces. In a small skillet with butter or oil, sauté mushrooms and onions together over medium heat until golden and softened, about 5-7 minutes. Season lightly with salt and pepper. If using raw potatoes, cook hash browns or cube and roast potatoes until golden. Set all filling ingredients aside and keep warm. Warm any refrigerated items.

Preheat the griddle: Heat an electric griddle to 325°F (medium heat). Lightly grease the surface with butter or oil.

Beat the eggs: In a large bowl, whisk together eggs, milk, salt, pepper, and about half of the rosemary and sage (reserve the rest for garnish). Beat until well combined and slightly frothy.

Cook the egg base: Pour the egg mixture onto the greased griddle, spreading it into a large rectangle approximately 10x12 inches. Use a spatula to gently spread the eggs evenly. Cook for 3-4 minutes until the bottom is set and the top is mostly cooked but still slightly glossy.

Add the filling: Working quickly, arrange the filling ingredients in a line down the center third of the egg rectangle: start with half the cheese, then layer on the bacon, sausage, potatoes, mushrooms, onions, and tomatoes. Top with the remaining cheese.

Fold and finish: Using a large spatula, fold one side of the egg rectangle over the filling, then fold the other side over to overlap, creating a packet. Let it cook for another 1-2 minutes to melt the cheese and warm the filling through.

Serve: Carefully slide the omelette onto a large serving platter. Dollop sour cream on top and sprinkle with the reserved herbs. Slice into 3-4 portions to serve family-style.