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Ingredients
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Omelet base
Filling — mascarpone & cheeses
Optional mix-ins & garnish
Method
Omelet base
- 1
Whisk eggs
Crack the 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30–45 seconds).
- 2
Heat pan
Place a nonstick skillet (10–12 inch) over medium-low heat. Add 2 tablespoons unsalted butter and let it melt, swirling to coat the pan. Heat until the butter foams but before it browns.
- 3
Cook omelet
Pour the whisked eggs into the skillet. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set. With a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion until the eggs are mostly set but still slightly moist on top (about 2–3 minutes total over medium-low heat). Reduce heat to low if the bottom browns too quickly.
Filling — mascarpone & cheeses
- 4
Prepare filling mixture
While the eggs are cooking, combine 4 oz mascarpone, 1 cup shredded Gruyère, 1 cup shredded sharp cheddar, 2 tablespoons grated Parmesan, 2 tablespoons sliced chives, and 1 tablespoon chopped parsley in a small bowl. Stir until smooth and evenly mixed. If using optional mix-ins (mushrooms, ham, or wilted greens), fold them into the cheese mixture now.
- 5
Add filling to omelet
When the omelet is mostly set but still slightly glossy on top, spoon the mascarpone-cheese filling in a line down the center of the omelet, using about one-third to one-half of the omelet surface so you can fold comfortably. Reserve a little grated Parmesan to sprinkle on top after folding.
- 6
Finish cooking & fold
Allow the omelet to cook for another 30–45 seconds so the filling warms and the cheeses begin to melt. Using the spatula, carefully fold one side of the omelet over the filling, then gently slide the omelet onto a plate with the seam side down. If desired, fold in half again for a neater presentation.
Optional mix-ins & garnish
- 7
- 8