Three Egg Omelet Recipe

Choose ingredients

Select one item from Meats, one from Cheeses, and one from Veggies. Measure and prepare chosen items: cook and chop meats as listed; shred the cheese; dice or slice vegetables. Have everything within arm's reach.

Crack the 3 eggs into a medium bowl. Add 2 tsp milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

If using bacon, chorizo, or raw vegetables that need softening (onion, bell pepper, jalapeno, mushrooms), heat a nonstick skillet over medium heat with 1 tsp neutral oil. Add diced raw onion and bell pepper and sauté 1–2 minutes until softened. Add jalapeno or green chili and cook 30–45 seconds more. If using mushrooms (not already roasted), sauté until browned and any liquid evaporates, about 3–4 minutes. If using raw chicken, ensure it is fully cooked before adding to omelet fillings — cook separately to an internal temperature of 165°F/74°C. Remove cooked fillings to a small bowl and wipe skillet clean with a paper towel.

If using pre-cooked bacon, chorizo, or ham, warm them in the skillet 30–45 seconds to render a little fat and refresh flavor, then remove and set aside with other fillings.

Over medium-low heat, melt 1 tbs butter in a 8–9 inch nonstick or well-seasoned skillet, tilting to coat the surface. The butter should foam but not brown.

Pour the whisked eggs into the skillet and let sit undisturbed for 6–8 seconds until the edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan for about 30–45 seconds until the top is mostly set but still slightly glossy (soft-custardy).

Evenly sprinkle the chosen cheese over one half of the omelet. Distribute the prepared meat and veggie fillings on top of the cheese in an even layer (use about 2–3 tbs total fillings for a balanced omelet).

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let cook for 20–30 seconds more to allow cheese to melt and fillings to warm through. For a slightly firmer set, cook an additional 30 seconds.

Slide the omelet onto a plate seam-side down. Sprinkle with chopped cilantro or chives if desired and serve with a dollop of salsa or a few drops of hot sauce.

Serve immediately. Estimated serving: 1 omelet per person.