Omelette Recipe

Choose any four fillings from the list. Prepare each as follows so everything is ready before you cook the eggs.

Bacon

If using bacon, cook until crisp in a skillet or oven, drain on paper towels and chop into bite-size pieces.

Ham

Dice fully cooked ham into small cubes (about 1/4"–1/2").

Mushrooms

Wipe or quickly rinse mushrooms and slice. Sauté in 1 tsp oil over medium-high heat for 2–3 minutes until browned and moisture evaporates; season with a pinch of salt. Remove and keep warm.

Asparagus

Trim woody ends and cut into 1/2" pieces. Blanch or sauté in a little oil for 1–2 minutes until bright green and just tender; drain and set aside.

Peppers & Onions

Dice tri-colored peppers and onions. Sauté together in 1 tsp oil over medium heat for 2–3 minutes until softened; remove and set aside.

Tomato

Seed and dice tomato; pat dry to avoid excess moisture and set aside.

Artichokes

Drain marinated artichoke hearts and chop into small pieces; set aside.

Spinach

Wilt fresh spinach quickly in a hot pan (about 30–45 seconds) with a pinch of salt, then squeeze out excess liquid and roughly chop.

Cheese

Shred or crumble chosen cheese(s) and keep ready. Use about 1/2 cup total cheese for filling.

Whisk eggs, milk, salt and pepper in a bowl until homogeneous and slightly frothy (about 15–30 seconds). This makes a tender omelette.

Heat a nonstick skillet (8–10 inch) over medium-low to medium heat. Add butter and oil; the oil raises the butter's smoke point. Swirl to coat the pan and wait until butter foams but does not brown.

Pour the beaten eggs into the center of the skillet. Let eggs sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until eggs are mostly set but still slightly moist on top (about 45–60 seconds more).

Sprinkle the four chosen fillings evenly over one half of the omelette. Add the cheese on top of the fillings so it melts into them.

Allow the omelette to cook another 20–30 seconds until cheese begins to melt and the egg is cooked through but still soft (avoid overcooking). If using particularly moist fillings (tomato, artichoke), briefly cover the pan for 15 seconds to help cheese melt and heat fillings.

Gently run the spatula under the side without fillings, fold that side over the fillings to form a half-moon. Let it rest in the pan for 10 seconds to seal and finish cooking.

Slide the omelette onto a warm plate and garnish with chopped chives or parsley. Season with an optional dash of hot sauce.

If serving with French fries: plate a serving of hot fries beside the omelette. If serving a mixed green salad: toss mixed greens with 1–2 tsp vinaigrette and place beside the omelette.

Serve immediately so the omelette remains tender and the cheese is melty.