Omelettes Recipe

Name: Piper Arms Waterloos OMELETTES Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 large eggs; 2 tbsp whole milk; 1 tbsp unsalted butter; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 oz grated cheddar cheese; 1 oz crumbled feta or goat cheese; 1 cup baby spinach (washed, stems removed); 0.25 cup red bell pepper (small dice); 0.25 cup cooked ham, diced; 0.5 cup mushrooms (sliced); 1 tbsp green onion (thinly sliced); 1 tbsp chopped fresh parsley or chives; 1 tsp hot sauce or salsa

Inspired by Piper Arms Waterloo

Time20m

Serves2

Make Omelettes Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Basic omelette (per 2 servings)

4 Large eggs

2 tbsp whole milk

1 tbsp Unsalted butter

1 tsp fine sea salt

1 tsp freshly ground black pepper

Fillings (choose or use all; quantities shown are total for 2 servings)

1 oz grated cheddar cheese

1 oz crumbled feta or goat cheese

1 cup baby spinach (washed, stems removed)

1/4 cup red bell pepper (small dice)

1/4 cup cooked ham, diced

1/2 cup Mushrooms (sliced)

1 tbsp green onion (thinly sliced)

Optional garnish

1 tbsp chopped fresh parsley or chives

1 tsp hot sauce or salsa

Method

Prep and fillings

Prep vegetables and cheese

Wash and dry spinach; remove stems if needed. Thinly slice mushrooms and green onion. Dice red bell pepper and ham if using. Grate or crumble cheeses and measure out fillings so they are ready to add.

Pre-cook wet fillings (if using)

In a small skillet, heat 1 tsp butter or oil over medium heat. Add mushrooms and a pinch of salt; sauté until golden and their liquid evaporates, about 4–5 minutes. If using bell pepper or ham and you prefer them warmed, briefly sauté together with mushrooms for 2–3 minutes. Remove from heat and set aside.

Egg mixture

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt, and 1/2 tsp pepper. Whisk vigorously until yolks and whites are fully blended and the mixture is slightly frothy (about 20–30 seconds). This introduces air for a tender omelette.

Cook the omelette

Place a nonstick or well-seasoned 9–10 inch skillet over medium-low heat. Add 1 tbsp butter and let it melt, swirling to coat the pan and heat until the foam subsides but the butter does not brown (about 30–45 seconds).

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to run into the gaps. Continue this motion around the pan for 30–45 seconds until the surface is mostly set but still slightly glossy and a touch runny on top.

When eggs are mostly set, scatter fillings evenly over one half of the omelette: sprinkle grated cheddar and/or crumbled cheese, add sautéed mushrooms, bell pepper, ham, spinach (it will wilt from residual heat), and sliced green onion. Season the filling lightly with the remaining 1/2 tsp salt and 1/2 tsp pepper if desired.

Use the spatula to gently fold the empty half of the omelette over the filled half. Let the folded omelette cook for another 30–60 seconds to melt cheese and finish cooking inside. For a slightly runny interior, remove at 30 seconds; for fully set, wait 60–90 seconds.

Tilt the pan and slide the omelette onto a warm plate. If making two smaller omelettes instead of one large, divide the egg mixture and repeat the process in a separate pan or in two batches.

Finish and serve

Garnish with chopped parsley or chives and a few drops of hot sauce or a spoonful of salsa if desired. Serve immediately with toast, salad, or breakfast potatoes.