Build Your Own Omelette Recipe

Prepare proteins and vegetables

If using bacon, cook until crisp, drain and chop. If using sausage, cook and crumble. Dice ham if not pre-cooked. Sauté diced onion in 1 tsp butter over medium heat until translucent, about 3–4 minutes. If using asparagus, blanch in boiling water 1 minute then shock in ice water and chop. If using spinach, wilt it quickly in the onion pan for 30–45 seconds and drain excess moisture. Combine chosen fillings (max four ingredients total) in a bowl and set aside. If using roast peppers or pico de gallo, have them diced and ready (do not overcook pico).

Heat a 10–12 inch nonstick skillet over medium-high heat. Add 1 tablespoon oil or butter and spread to coat. Add shredded hash browns in an even layer. Press down with a spatula and cook without stirring until a golden crust forms, 4–6 minutes. Flip in sections (or invert onto a plate and slide back into pan) and cook other side until golden and cooked through, 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm on low heat while making the omelette.

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).

Heat pan and melt butter

Place a 8–10 inch nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Heat until butter foams but does not brown, about 30–45 seconds.

Cook eggs

Pour the beaten eggs into the pan and immediately reduce heat to medium-low. Let eggs set undisturbed for 15–20 seconds, then use a spatula to gently pull the cooked edges toward the center and tilt the pan so uncooked egg flows to the edges. Repeat 2–3 times until the top is mostly set but still slightly glossy.

Add fillings and cheese

Arrange your chosen up-to-four fillings in a line across one half of the omelette (for example: bacon, roasted peppers, sautéed onions, shredded cheddar). Sprinkle cheese (shredded cheddar or crumbled queso fresco) over the fillings so it melts into the eggs. If using pico de gallo, spoon on after cooking to maintain freshness.

Fold and finish

Using the spatula, lift the opposite edge of the omelette and fold it over the fillings to form a half-moon. Let cook 30–60 seconds to finish melting the cheese and warm fillings. For a fully set omelette, cover the pan briefly for 30 seconds. Slide the omelette onto a plate.

Place the omelette on a plate alongside the hash browns. Spoon pico de gallo over the omelette if desired and sprinkle crumbled queso fresco or chopped chives/cilantro. Serve immediately with hot sauce on the side.