“Not Yo Mama’s” Omelette

“Not Yo Mama’s” Omelette

Chef Tucker
Cook time: 30 minutes
Servings: 2
Difficulty: Beginner

Experience a breakfast classic with a twist with Chef Tucker's "Not Yo Mama's Omelettes." These omelettes are like a flavor party in your mouth, with unexpected and exciting combinations that redefine the art of breakfast.

Each omelette is a delightful surprise, and they're like a culinary adventure that's both comforting and adventurous. Whether you're savoring one to kickstart your day or as a delicious brunch treat, our "Not Yo Mama's Omelettes" are the perfect way to start your morning with a burst of delicious creativity.

What you'll learn

  • Discover the secret behind creating fluffy eggs.
  • Unveil the art of cooking mushrooms to perfection.
  • Craft the ideal omelet, from proper pan heating to skillful folding!

Mise En Place

Chopping Board
Saute Pan
Rubber Spatula
Chopping Board
Saute Pan
Rubber Spatula

Shopping List

Shallot, 1x

Chives, 1 bunch

Cremini mushrooms, 2 handfuls

Pt. Reyes Toma, 5 ounces

Eggs, 4x

Balinese Truffle Salt, to taste

Black pepper, to taste

Bacon strips, 4x

Unsalted butter, 1 tablespoons

Shredded cheese, ½ cup

Crema, 1 ounce

Yellowbird Hot Sauce, to taste


  1. Mince the shallot.
  2. Slice the chives.
  3. Chop the mushrooms.
  4. Shred the Toma.
  5. Whisk the eggs vigorously and season with salt and pepper to taste.
  6. Dice the bacon.

How to cook

  1. Heat a nonstick pan over medium heat. Add one tablespoon of butter and melt it down, then add the bacon. Render the fat and start to get it GBD–Golden Brown & Delicious. (You might have to pour off some of the fat at this point, depending on your bacon.)
  2. Add the mushrooms and a pinch of salt. Cook until the mushrooms start releasing their juice, then add the shallots and cook until soft.\
  3. Add the eggs.
  4. Pop in the cheeses and melt them.
  5. Top your omelet with crema and chives to finish.
  6. Smother in hot sauce and DIG IN CHEF!!!