Springtime Omelet Recipe
virginia ham, spinach, onions and swiss cheese drizzled with housemade hollandaise sauce and served with your choice of yukon gold homestyle potatoes, grits or house fries
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Ingredients
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Omelet
Housemade Hollandaise Sauce
Sides (choose one) — recipe quantities for Yukon Gold homestyle potatoes shown
Method
Omelet
- 1
- 2
Sauté fillings
Heat a nonstick 10-inch skillet over medium heat. Add 1/2 tablespoon unsalted butter. Once melted and slightly foaming, add the diced onion and sauté 2–3 minutes until softened and translucent. Add the diced ham and cook 1–2 minutes to warm through. Add the chopped spinach and cook 30–45 seconds until wilted. Season lightly with a pinch of salt and a few grinds of black pepper. Transfer the filling to a plate and wipe the pan clean if needed.
- 3
Beat eggs
In a bowl, whisk together 3 large eggs, 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper until frothy and combined.
- 4
Cook omelet
Return the skillet to medium-low heat and add the remaining 1 tablespoon of butter, swirling to coat the pan. Pour in the beaten eggs and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. When the top is mostly set but still slightly glossy (about 1–1.5 minutes), sprinkle the sautéed filling evenly over one half of the omelet and top with the shredded swiss cheese. Fold the other half of the omelet over the filling and cook 30–45 seconds more to melt the cheese and finish cooking. Slide the omelet onto a plate.
Housemade Hollandaise Sauce
- 5
Setup
Prepare a double-boiler: bring 1–2 inches of water to a gentle simmer in a small saucepan. Use a heatproof bowl that fits over the pan without touching the water.
- 6
Whisk yolks
In the bowl, whisk 2 egg yolks with 1 tablespoon fresh lemon juice until the mixture slightly thickens and becomes pale.
- 7
Emulsify
Place the bowl over the simmering water (off direct contact) and whisk constantly. Slowly drizzle in the hot melted butter a little at a time while whisking continuously to emulsify. Continue until all butter is incorporated and the sauce is thick and creamy. If the sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen. Season with 1/4 teaspoon salt and a pinch of cayenne. Remove from heat and keep warm (below 140°F) until serving.
Yukon Gold Homestyle Potatoes (side)
- 8
- 9
Crisp potatoes
Heat a small skillet over medium-high heat and add 1 tablespoon olive oil. Add the par-cooked potatoes and spread into a single layer. Cook, undisturbed, 3–4 minutes until golden on the bottom, then toss and continue cooking 3–4 more minutes until evenly crisp and cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss with 1 teaspoon chopped parsley if desired.