Mi. Omeleti Recipe

Beat eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30–45 seconds).

Preheat pan

Place a 8–10 inch nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan evenly. The butter should foam but not brown.

Prepare filling

While the pan heats, ensure the ham is warm (briefly sauté if cold), onions are diced fine, tomato seeded and diced, and cheese shredded. Have the chives or parsley chopped and ready.

Cook aromatics (optional)

If you prefer softened onions, heat a small skillet over medium, add a teaspoon of butter or oil and saute the chopped onion for 1–2 minutes until translucent. Remove from heat and set aside.

Add eggs to pan

Pour the beaten egg mixture into the preheated skillet. Let it sit undisturbed for 10–12 seconds until the edges begin to set.

Stir and level

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Repeat around the pan to cook gently and evenly for about 30–45 seconds.

Add filling

When the egg surface is still slightly moist but mostly set (top still glossy), distribute the warmed ham, sautéed onion (if using), diced tomato, and shredded cheddar over one half of the omelet. Sprinkle the chopped chives or parsley over the filling and add remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to taste if desired.

Fold and finish

Carefully lift the opposite edge of the omelet and fold it over the filling to create a half-moon. Let the omelet cook for another 30–60 seconds (depending on how runny you like the interior) until cheese begins to melt and eggs are cooked through but still tender.

Slide and serve

Slide the omelet onto a warm plate. Garnish with extra herbs and a dash of hot sauce or salsa to taste. Serve immediately.