Chef’s Daily Omelette Recipe

Prep potatoes

If not already diced, peel (optional) and cut russet potatoes into 1/2-inch cubes. Rinse in cold water to remove excess starch and pat dry with a towel.

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil and allow it to shimmer.

Add diced potatoes in a single layer (if the pan is small, cook in two batches). Cook, without stirring, 4–5 minutes to let the bottoms brown.

Stir the potatoes, then add the diced onion. Continue to cook, stirring occasionally, 8–10 minutes more until potatoes are tender and golden.

Season with 0.5 tsp paprika, 0.25 tsp garlic powder, 0.75 tsp salt and 0.25 tsp black pepper. Cook 1–2 minutes more to bloom the spices. Taste and adjust seasoning. Stir in chopped parsley if using, then remove from heat and keep warm on low.

Prepare fillings first: if selecting sautéed mushrooms, onions, bell pepper or ham, heat 1 teaspoon vegetable oil in a small skillet over medium heat. Sauté 1/3 cup mushrooms or 1/3 cup sliced bell pepper or 1/4 cup diced ham or 1/4 cup sliced onions (use chosen fillings) until tender and lightly browned, 3–5 minutes. Season lightly with a pinch of salt and set aside. If using fresh spinach, wilt in the same pan 30–45 seconds and drain excess moisture.

In a bowl, crack the 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until uniform and slightly frothy (about 20–30 seconds).

Heat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Add 1 teaspoon vegetable oil to prevent burning.

Pour the beaten eggs into the pan. Let eggs set undisturbed for 20–30 seconds until edges begin to firm. With a heatproof spatula, gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the top is mostly set but still slightly glossy, about 45–60 seconds total.

Scatter the chef-selected fillings evenly over one half of the omelette (use about 1/3 cup total filling). Sprinkle 1/2 cup shredded cheddar cheese on top of the fillings.

Using the spatula, fold the omelette in half over the fillings. Let cook 30–45 seconds more so cheese melts and eggs finish cooking but remain tender. If you like a fully set interior, cover pan for 30 seconds.

Slide the omelette onto a plate. Garnish with sliced chives if using.

While omelette cooks (or using a toaster), toast 2 slices of bread until golden to your preference.

Spread 1 tablespoon butter over the hot toast and cut diagonally if desired. Serve alongside the omelette and home fries.

Arrange the omelette, a generous portion of home fries (about 1 to 1.5 cups), and the buttered toast on a plate. Add optional hot sauce or ketchup and extra parsley or chives for garnish.

Serve immediately while hot.