Daily Omelette Recipe

Prepare fillings

If not already cooked, cook the bacon or heat the ham until warmed and lightly browned; chop small. Wash and roughly chop the spinach. Halve cherry tomatoes. Slice green onion thinly. Grate the cheddar if not pre-shredded.

Crack the eggs into a mixing bowl. Add the milk, salt, and pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Heat a nonstick 8–10 inch skillet over medium heat. Add a small pat of butter or a teaspoon of oil if needed. Add the chopped bacon or ham and cook 1–2 minutes just to warm and render any fat. Add the spinach and sauté 20–30 seconds until wilted. Remove the fillings to a plate and set aside, leaving any rendered fat in the pan.

Reduce heat to medium-low and add the remaining butter to the skillet, swirling to coat the surface as it melts but not letting it brown.

Pour the beaten egg mixture into the skillet and allow it to sit undisturbed for 8–10 seconds so the edges set.

Using a spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg run to the edges. Repeat for about 30–45 seconds until the top is mostly set but still slightly glossy.

Scatter the cooked fillings (bacon/ham and wilted spinach), halved tomatoes, sliced green onion, and shredded cheddar over half of the omelette.

Carefully fold the empty half of the omelette over the filling using the spatula to form a semicircle. Let cook 30–60 seconds more to allow cheese to melt and center to set but remain tender.

Slide the omelette onto a plate and season with additional salt/pepper to taste. Garnish with chopped parsley or chives and a dash of hot sauce or salsa if desired.

Serve immediately while hot. Optionally accompany with toast, fresh fruit, or a small green salad.