Omelets Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, a pinch of salt and a pinch of black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds). This incorporates air for a light omelet.

Taste and adjust seasoning if desired. Keep the bowl near the stove for quick transfer.

If using baby spinach, wilt it quickly: heat a small nonstick skillet over medium heat, add the spinach and cook, stirring, until just wilted (about 30–45 seconds). Remove and set aside. If using raw vegetables (onion, peppers, mushrooms), pre-cook them in the skillet with a little oil until softened (2–4 minutes). Drain any excess moisture from fillings before adding to the omelet.

Have shredded cheese, diced ham/bacon and chopped green onion ready and within reach. Measure fillings so they are ready to add when the egg is nearly set.

Place a 8–10 inch nonstick skillet over medium-low to medium heat. Add 1 tsp neutral oil and 1 tbsp unsalted butter. Heat until butter foams but does not brown (about 30–45 seconds). Swirl to coat the pan evenly.

Pour the beaten eggs into the skillet. Immediately tilt the pan to spread eggs into an even layer. Let cook undisturbed for 8–12 seconds until the edges begin 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 for about 20–30 seconds until most of the egg is set but the surface is still slightly glossy and custardy.

Scatter wilted spinach, shredded cheddar, diced ham (or bacon) and chopped green onion over one half of the omelet. Use only enough filling to keep the omelet tender — roughly a thin layer so it will fold easily.

Fold the empty half over the filled half using the spatula, making a semicircle. Let cook 20–30 seconds more so cheese begins to melt and fillings warm through. If you prefer a more cooked interior, cover the pan for 30–60 seconds on very low heat.

Slide the omelet onto a plate seam-side down. Let rest 30 seconds to finish setting.

Garnish with chopped fresh herbs and a few drops of hot sauce or a spoonful of salsa if desired. Serve immediately with toast or a simple salad.