Garden Herbs Omelet* Recipe

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with olive oil, 1/2 tsp salt and minced rosemary or thyme on a baking sheet. Spread in a single layer.

Roast for 20–25 minutes, turning once halfway through, until golden and tender. Keep warm while you make the omelet.

If using bacon: cook 2 slices in a skillet over medium heat until crisp. Drain on paper towels and chop. Reserve 1 tsp bacon fat for extra flavor or discard.

In the same skillet, add 1/2 tbs butter or 1 tsp oil over medium heat. Sauté onions 2–3 minutes until translucent. Add mushrooms and cook another 3–4 minutes until browned. If using spinach, add last and wilt (about 1 minute). If using cherry tomatoes, add them at the end and warm for 30–45 seconds. Season vegetables lightly with a pinch of salt and pepper. Transfer vegetables to a plate.

If using country ham, warm it briefly in the skillet for 20–30 seconds per side; remove and keep warm. Crumble or slice as desired.

In a bowl, whisk together 3 large eggs, 2 tbs whole milk, 1 tsp salt and 1/4 tsp black pepper until homogenous and slightly frothy.

Heat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and swirl to coat. Let butter foam but not brown.

Pour the egg mixture into the skillet and let it sit undisturbed for about 20–30 seconds until edges begin to set. With a spatula, gently push set edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue this water-like motion for 30–45 seconds until surface is mostly set but still slightly moist.

Evenly distribute your chosen prepared vegetables (mushrooms, spinach, onion, or cherry tomatoes), 2 tbs minced mixed fresh herbs, and chosen protein (bacon or country ham) across one half of the omelet. Sprinkle 1/4 cup shredded cheddar or gruyère, or dot with 2 tbs goat cheese over the filling.

Using the spatula, carefully fold the empty half of the omelet over the filled half. Let cook 30–60 seconds more to melt the cheese and finish cooking through, keeping heat low so it does not overbrown. For a creamier interior, remove from heat while still slightly custardy.

Slide the omelet onto a plate. Season lightly with the extra 1/8 tsp black pepper if desired and garnish with microgreens or extra chopped herbs.