Omelette Recipe

Choose fillings and shred cheese. If using vegetables, dice peppers, onions and tomatoes; slice mushrooms and roughly chop spinach if large. Crack eggs into a bowl.

Beat eggs with milk, 3/4 tsp salt and 1/2 tsp black pepper until mixture is uniformly pale and slightly frothy (about 20–30 seconds). This yields a tender omelette.

If using bacon or sausage, ensure it is cooked, cooled slightly and chopped or crumbled. Toast bread and butter lightly; keep warm.

Sauté vegetables and warm fillings

Heat a nonstick or well-seasoned 8-inch skillet over medium heat. Add 1 teaspoon neutral oil (or 1/2 tbs butter) if using firmer vegetables. Add diced onions and bell peppers; cook 2–3 minutes until softened. Add mushrooms and cook another 2 minutes until they release moisture. Add spinach and cook until wilted, about 30–45 seconds. Season fillings lightly with remaining 1/4 tsp salt and a pinch of pepper. Transfer cooked fillings to a small bowl and wipe skillet clean with a paper towel.

Return skillet to medium-low heat and add 1 tbs unsalted butter, swirling to coat the pan. When butter foams but before browning (about 30 seconds), pour the egg mixture into the skillet and let sit undisturbed for 10–15 seconds.

Using a silicone spatula, gently pull the cooked egg from the edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this motion for 45–60 seconds until the eggs are mostly set but still slightly moist on top.

Season the top of the omelette with the remaining 1/4 tsp salt and 1/2 tsp pepper if desired. Evenly distribute the warmed fillings on one half of the omelette, then sprinkle the shredded cheese over the fillings.

Using the spatula, carefully fold the empty half of the omelette over the filled half. Let cook 30–60 seconds more to melt the cheese and finish setting the eggs (avoid overcooking). For a slightly runny interior, remove immediately; for a firmer interior, cook an additional 30 seconds.

Slide the omelette onto a plate seam-side down. Garnish with chopped chives or parsley if using, and season with a small pinch of flaky salt if desired.

Serve the omelette hot with two slices of buttered toast. Offer additional salt, pepper and hot sauce at the table.