Omelets Recipe

Prepare vegetables and cheese

Wash the baby spinach and spin or pat dry. Dice the tomato into small 1/4-inch pieces, removing excess seeds and juice if very wet. Grate the cheddar cheese and set aside. Chop chives or parsley if using.

Beat eggs

In a medium bowl, crack the 3 large eggs. Add 2 tablespoons whole milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds). This adds lightness to the omelet.

Wilt spinach

Heat a nonstick skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat. Add the baby spinach and sauté for 30–45 seconds until just wilted. If the leaves are large, tear them once while cooking. Remove the spinach to a small plate and set aside.

Cook the omelet

Reduce heat to medium-low and add 1 tablespoon unsalted butter to the same skillet, tilting to melt and coat the pan. Pour the beaten eggs into the skillet and let them 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 so uncooked egg flows to the edges. Continue this technique for about 45–60 seconds until the eggs are mostly set but still slightly glossy on top.

Add fillings

Distribute the wilted spinach evenly over one half of the omelet. Scatter the diced tomato (about half a tomato) over the spinach, taking care to avoid excess moisture. Sprinkle the grated cheddar (1 ounce) over the fillings so it will melt.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filled half to create a semi-circle. Let cook for another 30–45 seconds to allow the cheese to melt and the interior to finish setting but remain tender. If desired, cover the pan briefly for 15–20 seconds to help melt the cheese.

Serve

Slide the omelet onto a warm plate. Garnish with chopped chives or parsley (1 tablespoon) and an additional pinch of black pepper or salt to taste. Serve immediately.