Omelet⭑ Recipe

Whisk eggs

Crack 3 large eggs into a bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Heat pan

Place a 8–10 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until melted and foaming but not browned.

Cook omelet

Pour the whisked eggs into the pan and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy (about 1–1.5 minutes total). Keep heat on medium-low to avoid browning.

Cook chorizo

In a small skillet over medium heat, crumble and cook 3 oz chorizo until no longer pink and lightly browned, about 4–5 minutes. If the chorizo renders a lot of fat, drain excess, leaving about 1 teaspoon in the pan to coat the meat.

Sweat onion

Add 1/4 small diced yellow onion to the chorizo and cook 1–2 minutes until softened and translucent. Remove from heat and stir in 1 tablespoon chopped cilantro.

Assemble omelet

When the omelet base is mostly set (see above), spoon the warm chorizo-onion mixture onto one half of the omelet and scatter 1.5 oz crumbled goat cheese on top. Fold the other half over the filling using the spatula and let sit in the pan upside down for 20–30 seconds to melt the cheese slightly.

Sauté spinach

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/2 minced garlic clove and cook 15–20 seconds until fragrant. Add 1 cup fresh baby spinach and sauté until wilted, about 1–1.5 minutes. Remove from heat, squeeze out excess moisture if any, and season with 1/4 teaspoon lemon zest and a pinch of salt.

Assemble omelet

When the omelet base is mostly set, place the sautéed spinach across one half of the omelet and sprinkle 1.5 oz crumbled feta over it. Fold the other half over and let sit in the pan for 20–30 seconds so the feta softens.

In a small bowl, combine 1 cup mixed baby greens, 3 halved cherry tomatoes, and 2 tablespoons thinly sliced cucumber. Dress with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Toss gently to coat.

Plate the omelet alongside the petite salad.

Slide the omelet onto a plate. Garnish with 1 teaspoon thinly sliced chives and, if desired, a drizzle or dash (about 1 teaspoon) of hot sauce. Serve immediately.