Build-your-own-omelet Recipe

Select three fillings from the "Choice fillings" list. Prepare them as needed: dice ham or bell pepper, slice mushrooms, chop spinach or green onions, crumble cooked bacon, and seed and dice tomato. Grate the cheddar if not pre-grated.

Measure out eggs, milk, salt and pepper. Lay out two plates or one plate and a cutting board for assembling and serving.

Pan-fry method

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil or butter and spread to coat. When shimmering, add the shredded hash browns in an even layer. Press lightly with a spatula. Cook without disturbing for 4–5 minutes until the underside is golden brown. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Season with a pinch of salt and keep warm while you make the omelet.

Alternative: oven

Preheat oven to 425°F (220°C). Toss shredded hash browns with oil, spread on a baking sheet, and bake 12–18 minutes, stirring once, until golden and crisp.

If any chosen fillings require pre-cooking (mushrooms, bell pepper, ham, bacon), heat a small skillet over medium heat with 1 tsp oil or butter. Add mushrooms and peppers and sauté 3–4 minutes until softened and any moisture has evaporated. If using raw diced ham or bacon, cook until browned. Remove cooked fillings to a plate and wipe skillet clean for the omelet.

If using spinach, wilt it briefly in the skillet (30–60 seconds) and squeeze out excess moisture before adding to omelet.

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

Heat a 9–10 inch nonstick skillet over medium-low to medium heat. Add 1 tbsp unsalted butter and swirl until melted and foaming but not browned. Tilt the pan to coat the surface evenly.

Pour the beaten eggs into the skillet. Let sit undisturbed for about 10–15 seconds until the edges begin to set. Using a rubber spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to run to the edges. Continue this motion for 30–45 seconds until eggs are mostly set but still slightly glossy on top.

Sprinkle half of the 1/2 cup grated cheddar evenly over one half of the omelet. Distribute the three chosen fillings (total about 3/4 cup combined if using the suggested portions) evenly over the cheese. If fillings were pre-cooked, rewarm them briefly on the cheese to integrate.

Using the spatula, fold the empty half of the omelet over the filled half. Let cook for another 20–30 seconds to melt the cheese and finish cooking (eggs should be set but still tender). Avoid overcooking to keep omelet moist.

Slide the omelet onto a plate seam-side down. Sprinkle the remaining cheddar on top if desired and garnish with chopped parsley or chives.

Toast 2 slices of bread until golden. Butter both slices while warm. Plate toast alongside the omelet and pile the hash browns next to them.

Serve immediately with optional hot sauce or ketchup on the side.