Wash and dry the peppers, onion and tomato. Remove seeds and membranes from bell peppers and dice into roughly 1/4-inch pieces. Finely dice 1/2 small yellow onion. Core and dice the tomato into 1/4-inch pieces; if very juicy, remove seeds.

Beat the eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until uniform and slightly frothy (about 20–30 seconds).

Cook the vegetables

Heat a 10-inch nonstick skillet over medium heat. Add 1 teaspoon olive oil. When shimmering, add the diced peppers and 1/2 diced onion. Sauté, stirring occasionally, until softened and just beginning to brown, about 4–5 minutes. Add the diced tomato in the last minute to warm through and release some juices; remove vegetables from the pan and set aside on a plate.

Cook the omelette

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and let it melt and foam but not brown. Pour the beaten eggs into the pan, tilting to spread evenly. Let the eggs set undisturbed for 20–30 seconds, then using a spatula gently pull the cooked edges toward the center while tilting the pan so uncooked egg runs to the edges. When eggs are mostly set but still moist on top (about 1–2 minutes), spoon the sautéed vegetable mixture evenly over one half of the omelette and sprinkle 1/2 cup shredded cheese over the vegetables. Fold the other half of the omelette over the filling and let it rest in the pan for 30–45 seconds to melt the cheese.

Finish and garnish

Slide the omelette onto a plate. Sprinkle with 1 tablespoon chopped chives or parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Home fries

Prepare the potato

Wash and peel the large russet potato if desired. Cut into 1/2-inch cubes for quick, even cooking. Place the cubes in a bowl of cold water and swish to remove excess starch; drain and pat dry thoroughly with a towel.

Cook the fries

Heat a 10-inch skillet over medium-high heat and add 1 tablespoon olive oil. When oil is hot (shimmering), add the potato cubes in a single layer. Cook without stirring for 3–4 minutes to develop a golden crust, then stir and continue to cook, stirring every 2–3 minutes until potatoes are tender and crisped, about 12–15 minutes total. Add 1/4 diced onion about halfway through cooking so it softens and browns with the potatoes.

Season

When potatoes are almost done, sprinkle 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and cook another 1–2 minutes. Taste and adjust seasoning as desired. Keep warm until plating.

Toast

Toast the bread

Toast 2 slices of bread to desired darkness in a toaster or under a broiler (watch closely under broiler).

Butter and serve

Spread 1 tablespoon softened butter evenly over the hot toast so it melts. Cut each slice in half if desired and keep warm with the omelette and home fries.