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Cook the Meats
1. Place the bacon slices in a cold nonstick skillet and cook over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels, then crumble. Pour off all but a thin film of bacon fat from the skillet and wipe it out.
4 slice Bacon slices
2. Add the diced ham to the skillet and warm over medium heat for 2 minutes until lightly browned at the edges. Transfer to a bowl with the crumbled bacon and wipe the skillet clean.
0.5 cup Cooked ham, diced
Make the Omelettes
3. Whisk the eggs with the milk, Dijon mustard, salt, and black pepper until fully combined and slightly frothy.
3 piece Large eggs,
2 tbsp Milk,
0.2 tsp Salt,
0.2 tsp Black pepper,
1 tsp Dijon mustard
4. Melt half the butter in the skillet over medium heat until foaming. Pour in half the egg mixture and stir gently with a spatula for 20 seconds, then let it set, lifting the edges so uncooked egg flows underneath, for about 2 minutes until just barely moist on top.
0.5 tbsp Unsalted butter
5. Scatter half the bacon, ham, Swiss cheese, and chives over one side of the omelette. Fold the other side over the filling, cover, and cook for 1 minute until the cheese melts. Slide onto a plate.
