Eldorado Omelet Recipe

Whisk eggs

Crack 3 organic eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk thoroughly until mixture is homogeneous and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick 9–10 inch skillet over medium-low heat and add 1 tablespoon unsalted butter. Heat until butter is melted and just beginning to foam but not brown (about 1–2 minutes). Reduce heat to low–medium so eggs cook gently.

Sauté mushrooms

While heating the omelet pan, place a small sauté pan over medium heat. Add 1 teaspoon canola oil. Add 1/2 cup sliced cremini or white mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms release moisture and brown slightly, about 4–5 minutes. Remove from heat and set aside.

Warm ham & prep scallions

If the diced ham is cold, gently warm it in the mushroom pan for 1 minute. Thinly slice 2 scallions (white and green parts) and set aside. Have 3/4 cup shredded New Mexico asadero cheese ready in a small bowl.

Cook omelet and add filling

Pour the whisked eggs into the preheated skillet and tilt to evenly coat the pan. Let the eggs set undisturbed for 20–30 seconds, then using a heatproof spatula, gently pull the edges toward the center while tilting the pan so uncooked egg flows to the edges. When the surface is still slightly wet but mostly set (about 1–2 minutes), evenly distribute the sautéed mushrooms, warmed diced ham, and half of the shredded asadero cheese (about 6 tablespoons) across one half of the omelet. Scatter half of the sliced scallions over the filling.

Fold & finish

Using the spatula, fold the empty half of the omelet over the filled half to create a half-moon. Let cook another 30–60 seconds to allow cheese to melt and fillings to warm through. If desired, cover the skillet briefly (15–20 seconds) to help the cheese melt without overcooking the eggs. Slide the omelet onto a warm plate, sprinkle the remaining cheese and scallions on top.

Heat chile

Warm 1/2 cup red or green chile in a small saucepan over low heat, stirring occasionally, until heated through (about 5 minutes). Keep covered over very low heat until serving.

Cook hash browns

In a medium skillet over medium-high heat, add 1 tablespoon cooking oil or butter. Add 1 cup prepared hash browns in an even layer. Season with 1/4 teaspoon salt. Cook undisturbed until golden brown on first side, about 4–5 minutes, then flip and cook another 3–4 minutes until crisp. Keep warm in a low oven (200°F / 95°C) if needed.

Toast english muffin

Split the english muffin and toast in a toaster or in a skillet with 1 teaspoon butter or oil until golden and crisp, about 2–3 minutes. Keep warm.

Assemble and garnish

Place the omelet on the plate with the hash browns and toasted english muffin. Add 3 tablespoons sour cream and 1/2 cup guacamole on the side or top of the omelet as preferred. Spoon warmed red or green chile into a small ramekin or drizzle lightly over the omelet. Garnish with the remaining sliced scallions. Serve immediately.