Hungryman Omelette Recipe

Sauté vegetables

Heat a medium nonstick skillet over medium heat. Add olive oil and 1/2 tablespoon butter. When shimmering, add chopped onion and cook 1–2 minutes until translucent. Add sliced mushrooms and diced bell pepper and cook 3–4 minutes until mushrooms release moisture and begin to brown. Stir in minced garlic and cook 30 seconds until fragrant. Add chopped spinach and cook just until wilted, about 30–45 seconds. Transfer the cooked vegetables to a bowl and set aside.

If using bacon, stir the crumbled cooked bacon into the warm vegetables. Fold in shredded cheddar so it begins to soften into the filling.

Whisk eggs

Crack 6 large eggs into a large bowl. Add 3 tablespoons milk, 1 teaspoon salt, 1/2 teaspoon black pepper and optional hot sauce. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds). Taste and adjust seasoning if needed.

Keep the egg mixture nearby while you heat the skillet for cooking the omelette.

Cook omelette

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-low to medium heat. Add 1 1/2 tablespoons butter and allow to melt, swirling to coat the pan. Pour the whisked eggs into the skillet and let them sit undisturbed for 10–12 seconds until the edges begin to set. With a silicone spatula, gently pull the edges toward the center while tipping the pan to let uncooked egg flow to the edges, working around the pan until the surface is mostly set but still slightly glossy on top (about 1–2 minutes total).

When eggs are mostly set but still slightly runny on top, evenly spread the prepared vegetable and cheese filling over one half of the omelette. Sprinkle the chopped chives over the filling.

Add remaining 1/2 tablespoon butter in small pieces on top of the filling, then using the spatula fold the empty half of the omelette over the filling to form a half-moon. Reduce heat to low and let cook 30–60 seconds to melt cheese inside and finish setting. Flip the whole omelette carefully if you prefer both sides lightly golden, or slide onto a plate with the seam side down.

Plate the omelette and spoon sour cream or Greek yogurt and salsa on the side or on top. Garnish with extra chives and serve with toasted bread or hash browns.

Serve immediately while hot. Leftovers can be refrigerated up to 24 hours and gently reheated in a skillet over low heat.