Omelette Recipe

Select fillings

Choose any three fillings from the options: goat cheese, cheddar, onion, tomato, mushroom, spinach. Prepare each selected filling as listed in the ingredients (dice onion, seed and dice tomato, slice mushrooms, crumble goat cheese, shred cheddar, chop spinach).

If using onion, mushroom or spinach: heat a small nonstick skillet over medium heat, add 1 teaspoon butter or oil, sauté onion for 2–3 minutes until translucent; add mushrooms and cook 2–3 minutes until browned and any liquid has evaporated; add spinach for the last 30 seconds and wilt. Remove from heat and set aside. This ensures vegetables are tender and not watery in the omelette.

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds). The milk loosens the eggs and yields a tender omelette.

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. Melt the butter without letting it brown—target temperature is moderate so eggs set gently.

Pour the beaten eggs into the skillet and let them sit undisturbed for about 10–15 seconds until edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat intermittently until the surface is mostly set but still slightly glossy (about 1–2 minutes total).

Distribute your three chosen fillings evenly over one half of the omelette. If using cheese, sprinkle goat cheese or shredded cheddar so it will melt into the eggs. If using the cooked vegetables (onion, mushrooms, spinach), blot any excess moisture before adding. Add diced tomato last as it is the most watery.

Using the spatula, gently fold the empty half of the omelette over the filled half to create a semi-circle. Press lightly and let cook for 20–30 seconds so cheese melts and internal temperature finishes. If you prefer a firmer set, cover the pan for 30 seconds.

Slide the omelette onto a plate seam-side down. Garnish with chopped fresh herbs and a dash of hot sauce or salsa if desired. Serve immediately.