D.i.y Omelette (v) Recipe

Prep vegetables

Wash and dry spinach and herbs. Halve cherry tomatoes, thinly slice mushrooms, dice red pepper, and slice spring onion. Grate cheese if not pre-grated.

In a small nonstick skillet over medium heat, add 1 tsp olive oil or a small knob of butter. Add mushrooms and red pepper, sauté 2–3 minutes until softened and lightly browned. Add spinach and spring onion and cook 30–60 seconds until spinach wilts. Remove from pan and set aside on a plate.

Toast sourdough: lightly brush both sides with olive oil or butter and toast in a separate skillet or toaster until golden, about 1–2 minutes per side in skillet. Keep warm.

Whisk eggs

Crack 3 eggs into a medium bowl. Add 2 tablespoons milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 20–30 seconds). This gives a tender omelette.

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams and just begins to turn golden but not brown.

Pour the egg mixture into the pan, reduce heat to low. Using a spatula, gently stir the eggs in small circular motions for the first 20–30 seconds, then let them set for 20–30 seconds. Tilt the pan to allow uncooked egg to flow to the edges. Repeat stirring and settling once more until eggs are mostly set but still slightly glossy on top (total cook time ~2–3 minutes).

Add fillings: distribute the sautéed vegetables, halved cherry tomatoes, and grated cheese over one half of the omelette in an even layer (reserve a small sprinkle of herbs for garnish).

Fold & finish: using the spatula, carefully fold the omelette in half over the fillings. Let cook 20–30 seconds to melt the cheese and finish setting. If you prefer the omelette more set, cook an additional 30 seconds. Avoid overcooking to keep it tender.

Slide the omelette onto a plate, garnish with chopped fresh herbs and a grind of black pepper. Taste and adjust salt if needed.

Arrange the toasted sourdough slices alongside the omelette. Optionally rub toasted bread with a cut clove of garlic for extra flavor.

Serve immediately while hot.