Almost Western Omelet Recipe

Prepare vegetables

Clean and slice mushrooms into 1/4-inch slices. Seed and finely dice the red and green bell peppers. Peel and finely dice the yellow onion. Slice avocado in half, remove pit, scoop out and slice or dice and set aside for topping.

Sauté vegetables

Heat a 10-inch nonstick skillet over medium-high heat. Add 1 tsp olive oil. When shimmering, add mushrooms and a pinch of kosher salt. Sauté 2–3 minutes until they begin to brown. Add diced peppers and onions, reduce heat to medium, and cook 4–5 minutes until peppers are softened and onions are translucent. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove vegetables to a plate and wipe skillet clean with a paper towel if needed.

Whisk eggs

In a medium bowl, crack 3 eggs. Add 2 tablespoons whole milk, 1 tsp salt and 1 tsp black pepper. Whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Cook omelet

Return the clean 10-inch nonstick skillet to medium heat and add 1 tablespoon unsalted butter. When butter is foamy but not browned, pour in the beaten eggs and immediately reduce heat to medium-low. Tilt the pan to spread eggs evenly. Using a heatproof spatula, gently push the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly moist on top, about 2–3 minutes.

Add filling & cheese

Evenly distribute the sautéed mushroom, pepper and onion mixture over one half of the omelet. Sprinkle 1/2 cup shredded sharp cheddar evenly over the vegetables. Allow the omelet to cook another 30–45 seconds so the cheese begins to melt.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filled half to create a semicircle. Let cook for 15–30 seconds more to finish setting the center, then slide the omelet onto a warm plate, seam-side down.

Top the plated omelet with sliced or diced avocado and spoon 3 tablespoons tomatillo salsa alongside or over the omelet. Garnish with 1 tablespoon chopped fresh cilantro if using. Serve immediately.