Fresh Garden Omelette Recipe

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until blended and slightly frothy, about 30 seconds. Set aside.

Heat pan

Place a 8-10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Allow butter to melt and foam but not brown (about 1 minute). Swirl to coat the pan evenly.

Prepare vegetables

Thinly slice 3 oz mushrooms. Halve and thinly slice 1/2 small zucchini into half-moons. Seed and dice 1/2 medium tomato. Mince 1 garlic clove. Slice 1 green onion thinly, keeping white and green parts separate. Roughly chop 1 cup fresh spinach. Halve, pit and dice 1/2 avocado and set aside for topping to prevent browning (toss with a squeeze of lemon if desired).

Sauté vegetables

Increase heat to medium. In the same skillet used for the omelette base, add the mushroom slices and the white part of the green onion. Sauté for 3–4 minutes until mushrooms release moisture and begin to brown. Add the minced garlic and zucchini; cook 2 more minutes until zucchini is tender-crisp. Add the spinach and diced tomato; cook 30–60 seconds until spinach wilts. Season vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer the vegetables to a small plate and wipe out the pan if there is excessive liquid, leaving a thin film of butter/ oil.

Reduce heat to medium-low. Pour the beaten eggs into the warm, lightly buttered skillet and let them sit undisturbed for 10–15 seconds until edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked eggs flow to the edges. Repeat until most of the egg is set but the surface is still slightly glossy — about 45–60 seconds more.

Sprinkle the sautéed vegetables evenly over one half of the omelette. Top the vegetables with 1 oz shredded Havarti cheese so it will melt. Continue to cook 30–45 seconds to warm the filling and melt the cheese.

Using a spatula, fold the empty half of the omelette over the filled half. Gently press and cook for 15–20 seconds to finish cooking through but keep the interior tender. Slide the omelette onto a plate, seam side down.

Spoon 2 tablespoons sour cream over the top or serve on the side. Arrange the diced avocado on top or beside the omelette. Sprinkle chopped chives or remaining green onion greens over everything. Taste and add extra salt or pepper if desired.

Serve immediately with toasted bread or a small salad. Estimated plating time: 1–2 minutes.