Omelet/scrambled Eggs Recipe

Measure and prep ingredients

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy. Dice about 1 oz of cooked ham into small pieces, shred 1 oz cheddar cheese if not pre-shredded, and roughly chop 1 cup fresh spinach (removing thick stems).

If you prefer a fully scrambled texture, preheat a nonstick skillet over medium-low. For an omelet, preheat skillet over medium.

Wilt spinach and warm ham

Place the skillet over medium heat and add a teaspoon of butter (or a little oil). When it foams and is hot (30–45 seconds), add the diced ham and sauté 30–45 seconds until warmed and slightly browned. Add the chopped spinach and cook, stirring, 30–60 seconds just until wilted. Transfer ham and spinach to a small bowl and wipe skillet clean if you want a neater omelet; otherwise leave them at the edge of the pan.

Scrambled eggs method

Reduce heat to low–medium. Add remaining 1 tablespoon butter to the skillet and let it melt, coating the surface. Pour the whisked eggs into the pan. Let sit undisturbed 10–12 seconds until edges begin to set. Using a silicone spatula, gently pull the set edges toward the center, tilting the pan to allow uncooked egg to run to the edges. Repeat until mostly set but still moist (about 1–2 minutes). Sprinkle the warmed ham, wilted spinach, and shredded cheddar over the eggs. Fold the eggs over the fillings and cook another 15–30 seconds until cheese begins to melt but eggs remain moist. Remove from heat.

Omelet method (alternative)

For an omelet, heat skillet to medium, melt butter and pour in eggs, tilting pan to form an even layer. As edges set, lift them gently and tilt pan so uncooked egg runs underneath. When the top is mostly set but slightly moist, add ham, spinach and cheese over one half. Use a spatula to fold the other half over the fillings and slide the omelet onto a plate. Total cook time ~2–3 minutes.

Transfer the scrambled eggs or omelet to a plate. Garnish with 1 teaspoon chopped fresh chives or parsley if desired. Serve immediately while hot.

Taste and adjust salt and pepper if needed.