B.y.o. Three Egg Omelet Recipe
Served with Toast and Breakfast Potatoes. Choice of Three Items: Tomatoes, Mushroom, Onion, Bacon, Ham, Sausage, Turkey Sausage, Bell Peppers, Spinach, Jalapenos, Cheddar, Pepper Jack, American or Swiss. Each Additional Item +1.50
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Ingredients
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Base
Choice of three mix-ins (select any 3)
Sides
Method
Base
- 1
Beat eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until mixture is uniformly pale and slightly frothy, about 20–30 seconds.
- 2
Preheat pan
Place a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan; do not let it brown.
- 3
Cook omelet
Pour the beaten eggs into the warmed skillet. Let eggs sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly glossy on top, about 1–2 minutes more.
Choice of three mix-ins (select any 3)
- 4
Prepare mix-ins
If using vegetables (mushrooms, onions, bell peppers, jalapeños, spinach): heat a separate small skillet over medium with 1 teaspoon olive oil, sauté onions and peppers 2–3 minutes until softened, add mushrooms and jalapeños and cook 2 more minutes, then add spinach and cook until wilted. Remove and drain any excess moisture. If using tomatoes, pat dry to remove excess liquid. If using meats (bacon, ham, sausage, turkey sausage): ensure fully cooked and roughly chopped or crumbled. Shred or slice chosen cheese.
- 5
Add mix-ins to omelet
When omelet is mostly set (still slightly glossy on top), arrange your three chosen mix-ins in a line across one half of the omelet. For cheeses: sprinkle evenly. For sliced cheese such as American or Swiss, place slices so they will melt. Use approximately the listed quantities for balanced filling.
- 6
Fold and finish
Using the spatula, gently fold the empty half over the filled half to create a half-moon. Let the omelet cook another 30–60 seconds to melt cheese and finish cooking (reduce heat to low if needed). If you prefer fully set center, cover skillet for 30–45 seconds. Slide omelet onto plate, seam-side down.
Sides
- 7
Prepare potatoes
In a medium skillet, heat 1 tablespoon olive oil over medium-high. Add 1 cup par-cooked diced breakfast potatoes in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until potatoes are golden and crispy, about 6–8 minutes. Stir in 1 teaspoon chopped fresh parsley, if using, and remove from heat.
- 8
Toast bread
While potatoes are cooking or in a toaster, toast 2 slices of thick-sliced bread to desired doneness. Spread 1 tablespoon butter over the hot toast and cut diagonally if preferred.
- 9