Omelette Recipe

Beat the eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform in color and slightly frothy (about 20–30 seconds).

Preheat the pan

Place a 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the bottom. Heat until the butter foams but does not brown (about 1 minute).

Cook the eggs

Pour the beaten eggs into the pan and let sit undisturbed for 10–15 seconds so the edges start to set. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion every 10–15 seconds until the eggs are mostly set but still slightly glossy on top (about 1–2 minutes total).

Prepare fillings

If using fillings that need pre-cooking (ham, bacon), ensure they are cooked and warm. Wilt any raw spinach quickly in a separate pan with a teaspoon of butter over medium heat for 30–60 seconds and drain excess moisture. Have shredded cheese, diced tomato, and sliced scallions ready.

Add fillings to omelette

When the eggs are mostly set but still slightly runny on top, evenly scatter the chosen fillings (for example: 1 oz shredded cheddar, 2 tbsp diced tomato, 1 tbsp scallions, 2 tbsp cooked ham, or 1/2 cup wilted spinach). Distribute fillings on one half of the omelette.

Fold and finish cooking

Using the spatula, gently lift the edge of the omelette opposite the fillings and fold it over the fillings to create a half-moon. Let cook for another 30–60 seconds to melt the cheese and finish setting the eggs (reduce heat to low if the pan is too hot).

Plate and garnish

Slide the omelette onto a plate seam-side down. Sprinkle 1 teaspoon fresh chopped herbs (parsley or chives) on top and add hot sauce or ketchup to taste if desired. Serve immediately.