Omelette Station Recipe

Crack the eggs into a bowl. Add the milk, salt and black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 20–30 seconds). This produces a tender omelette.

Prepare and portion the toppings: shred the cheddar, crumble the goat cheese, grate the parmesan, dice onion and red pepper, slice mushrooms, halve cherry tomatoes, chop cooked bacon and ham, flake smoked salmon into small pieces, and mince herbs. Keep ingredients grouped so you can add them quickly.

Heat a 10–12 inch nonstick skillet over medium heat. Add 1 tsp neutral oil. Add diced onion and red pepper and sauté for 2–3 minutes until softened. Add mushrooms and cook 2 more minutes until mushrooms release moisture. Season lightly with a pinch of salt. Remove vegetables to a plate.

If using raw proteins (like thick bacon or raw ham), cook them now: for bacon, cook to desired crispness, drain and chop. For diced ham, briefly sauté 1–2 minutes just to brown. Return cooked vegetables and proteins to their own small bowls for assembly.

Heat Pan

Place the skillet over medium–medium-low heat. Add the butter and let it foam but not brown; swirl to coat the pan. If your pan is prone to sticking, add the 1 tsp oil along with the butter.

Pour the whisked eggs into the hot skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion around the pan for 30–45 seconds until the egg is mostly set but still slightly glossy on top.

When the omelette is nearly set (no runny liquid but still soft), distribute your chosen fillings on one half: sprinkle a portion of cheddar (about 2 tbsp), some sautéed vegetables, a tablespoon of cooked bacon or diced ham (or smoked salmon), a few pieces of cherry tomato, and a small amount of goat cheese and parmesan if using. Scatter a pinch of scallions or spinach if desired.

Fold the empty half of the omelette over the fillings using the spatula. Let cook 20–30 more seconds to warm the fillings and finish setting, then gently slide the omelette onto a plate, seam side down.

Finish with a sprinkle of chives, parsley, an extra grind of black pepper and a few drops of hot sauce if desired.

For an Omelette Station where multiple guests choose fillings: keep all toppings prepped in small bowls, keep a couple of skillets on medium-low heat, and use clarified butter or a mix of butter and oil to reduce burning. Prepare eggs in a bowl for each order (3 eggs per omelette) and follow the Cook Omelette steps individually.

If you need to keep omelettes warm for a short time, place finished omelettes on a baking sheet in a 150°C (300°F) oven for up to 10–12 minutes; avoid holding longer to prevent drying.