Prime Rib Omelette Recipe

Caramelize onions (if not prepped)

Thinly slice 1 small onion. Heat 1 teaspoon olive oil and 1 teaspoon butter in a skillet over medium-low heat. Add onions, a pinch of salt, and cook, stirring occasionally, until soft and deep golden brown, about 20–25 minutes. Remove from pan and set aside. Use 1/4 cup for the omelette.

If prime rib is cold from the refrigerator, warm it briefly: place diced or thinly sliced prime rib in a small skillet over low heat for 1–2 minutes just to take the chill off (do not overcook). Keep warm. Grate the cheddar and mince the chives. Mix crème fraîche with chives and a pinch of salt; reserve as filling/finishing dollop.

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until the mixture is uniform in color and slightly frothy, about 20–30 seconds.

Heat an 8-10 inch nonstick skillet over medium-low heat. Add the butter and swirl until it foams but does not brown (about 30–45 seconds).

Pour the egg mixture into the skillet. Let it sit for 6–8 seconds until the edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue this motion until the top is mostly set but still slightly glossy — about 60–90 seconds total.

Reduce heat to low. Evenly distribute the warm prime rib, caramelized onions, and grated cheddar over one half of the omelette. Dot with small spoonfuls of the chive crème fraîche (or reserve to add after plating if preferred).

Using the spatula, carefully fold the empty half of the omelette over the fillings. Let the folded omelette cook another 30–60 seconds so the cheese melts and fillings heat through. Avoid overcooking; the interior should be tender and slightly creamy.

Slide the omelette onto a warm plate, seam side down. Sprinkle with remaining minced chives, a light pinch of coarse sea salt and freshly ground black pepper. Top with microgreens or arugula if using, and a small dollop of extra crème fraîche alongside.

Serve immediately while hot. This omelette pairs well with roasted potatoes or a simple mixed greens salad.