Start by dicing up the bacon and adding it to the Blackstone on Medium heat, along with ham and diced peppers and onions and cook until fully cooked through.

I did add a little oil to the peppers and onions to help ensure they didn't burn.

Once meat and veggies are done, push to side and then add a tablespoon or so of butter on the griddle. Make sure the griddle is not too hot.

Slowly pour about 3 eggs worth on the griddle. I used my spatula to help act as a barrier to prevent it from eggs running too big.

Place meat, vegetables, and some cheese in the center of the egg omelette.

Then slowly begin to fold the egg onto itself. Be gentle or it can break the egg.

Once the omelette is rolled up, move to the side and let it finish cooking. You want to make sure the center gets fully cooked.

Repeat the same steps to make the next omelette on the Blackstone griddle.

Once the meat loaded omelettes are done, top with sour cream, salsa, shredded cheese, etc.