Breakfast Recipe

Whisk eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until blended and slightly frothy, about 20–30 seconds.

Heat pan

Place a nonstick 8–10 inch skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown, about 30 seconds.

Cook omelette

Pour the whisked eggs into the hot skillet. Tilt the pan to spread eggs evenly. As edges set (about 30–45 seconds), use a spatula to gently push set edges toward the center, letting uncooked egg flow to the edges. Continue for 1–2 minutes until mostly set but still slightly runny on top.

Add cheese and finish

Sprinkle 1 ounce shredded cheddar across one half of the omelette. When the eggs are mostly set and cheese begins to melt (about 30 seconds), fold the omelette in half with the spatula and let cook 15–30 seconds more to finish. Slide onto a plate.

Sauté vegetables

While the pan is heating for the omelette (or use a separate small skillet), warm 1 teaspoon olive oil over medium heat. Add 2 tablespoons finely chopped yellow onion, 1 tablespoon diced bell pepper, and 2 tablespoons sliced mushrooms. Sauté, stirring, until softened and translucent, about 3–4 minutes.

Add spinach and season

Add 1 handful chopped baby spinach to the pan and cook until wilted, about 30–45 seconds. Season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Assemble with omelette

If desired, spoon the sautéed vegetables onto one half of the omelette just before adding the cheese, then fold the omelette over the filling so vegetables are enclosed.

Top the finished omelette with 1 teaspoon chopped fresh chives and serve with 1/2 sliced avocado and 1 slice of toast on the side. Serve immediately.