Omelet Recipe

Prepare hash browns according to package if using frozen patties: heat a nonstick skillet over medium heat with 1 tsp neutral oil and cook patties 4–5 minutes per side until golden and crisp. If using shredded hash browns, heat 1 tbsp oil in a skillet over medium-high, spread shredded potatoes in an even layer, press down, and cook 4–6 minutes until browned, flip and cook 3–4 minutes more. Transfer to a plate and keep warm.

If you prefer smaller pieces for folding into the omelet, roughly chop the cooked hash browns into bite-sized pieces after cooking and set aside.

Heat a small nonstick skillet over medium heat and add 1 tsp butter. Add the diced smoked ham and cook 1–2 minutes until warmed and edges begin to brown. Add the sliced spring onions and cook 30–45 seconds until fragrant but still bright. Remove from heat and keep warm.

Grate or shred the cheddar and set aside in a small bowl.

Whisk eggs

Crack the eggs into a bowl. Add the milk, salt, and pepper. Whisk vigorously until combined and slightly frothy. This makes the omelet tender and helps it cook evenly.

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp butter and swirl to coat the pan. The pan should be hot enough that a drop of water sizzles gently but not so hot the butter browns quickly.

Pour the egg mixture into the skillet. Let it sit undisturbed for 10–15 seconds, then use a spatula to gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the surface is mostly set but still slightly glossy—about 1–2 minutes total.

Evenly distribute half of the shredded cheddar over one half of the omelet. Top the cheese with the warmed ham and spring onion mixture and scatter the chopped hash brown pieces on top. Sprinkle the remaining cheddar on top of the fillings.

Using a spatula, carefully fold the empty half of the omelet over the fillings to form a half-moon. Press gently to seal. Cook 30–60 seconds more to melt the cheese and finish cooking the center. If the omelet is browning too quickly, reduce heat to low; if it’s too undercooked, cover the skillet for 30–45 seconds to help melt the cheese through.

Slide the omelet onto a plate. Let rest 30 seconds, then transfer to serving plate with salad.

Toss the mixed garden greens and halved cherry tomatoes in a bowl. Drizzle with the olive oil and red wine vinegar (or lemon juice), season with 1/4 tsp salt and 1/4 tsp black pepper, and toss gently to combine.

Serve the dressed salad alongside the omelet for a fresh contrast.

Place the omelet on a plate with the hash browns either folded inside or served beside it (as preferred). Add the dressed garden greens to the plate. Optionally garnish with extra sliced spring onion or a small sprinkle of cheddar.

Serve immediately while the omelet is warm and the cheese is melty.