Create Your Own Omelette Recipe

Choose two topping items from the 'Choice items' list. If using vegetables (bell pepper, onion, mushrooms, tomatoes, spinach), finely dice or slice as indicated. If using meats, ensure ham is diced and bacon is cooked and crumbled. Shred or crumble cheeses if not pre-shredded.

Crack the eggs into a medium bowl, add the milk, 1 tsp salt and 1/4 tsp pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds). This yields a light, tender omelette.

If using frozen hash browns, squeeze any excess moisture with a clean towel after thawing and draining.

Sauté quicker-cooking vegetables/meats

Heat a 8–10 inch nonstick skillet over medium heat. Add 1 teaspoon neutral oil or a small pat of butter. Add diced onion and bell pepper; sauté 2–3 minutes until softened. Add mushrooms and cook another 2 minutes until golden. If using spinach, stir in and wilt for 30–45 seconds. Remove vegetables to a small bowl.

Warm meats

If using diced ham or pre-cooked bacon, add them to the skillet for 1–2 minutes just to warm and brown slightly, then remove and combine with the cooked vegetables (if any). Keep toppings warm while you cook the eggs.

Wipe the skillet clean, then add 1 tablespoon oil and return to medium-high heat. Add the drained shredded hash browns in an even layer. Press down gently with a spatula and let cook undisturbed for 3–4 minutes until the bottom is golden-brown and crisp. Flip in sections, season with 1/4 tsp salt and 1/8 tsp pepper, and cook another 3–4 minutes until crisp and cooked through. Transfer to a plate and keep warm.

Reduce heat to medium-low. Add 1 tablespoon butter to the same 8–10 inch nonstick skillet and swirl to coat. Pour the beaten egg mixture into the skillet and let sit, undisturbed, for about 15–20 seconds until edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to run into the space. Continue this around the skillet until the majority of the egg is set but the surface is still slightly moist (about 45–60 seconds more).

Spread your two chosen toppings evenly over one half of the omelette. Sprinkle the chosen cheese over the toppings if using cheese.

Carefully fold the empty half of the omelette over the filled half using the spatula, creating a semicircle. Let cook for 20–30 seconds more to melt cheese and finish cooking (internal texture should be set but still moist).

Slide the omelette onto a plate. Season with a pinch of additional salt and pepper if desired and garnish with chopped chives or parsley.

Serve the omelette immediately with the crispy hash browns on the side and hot sauce or ketchup as desired.

Leftovers: refrigerate within 2 hours in an airtight container for up to 2 days. Reheat gently in a low oven (275°F / 135°C) or in a skillet over low heat to avoid overcooking.