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Ingredients
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Omelet
Hash Browns
Garden Greens
Method
Omelet
Beat eggs
Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until blended and slightly frothy (about 30 seconds).
Preheat pan
Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan, without browning (about 1 minute).
Cook eggs
Pour the beaten eggs into the pan. Let them sit undisturbed for 15–20 seconds, then gently push the set edges toward the center with a silicone spatula while tilting the pan so uncooked egg flows to the edges. Repeat until eggs are mostly set but still slightly moist on top (1½–2 minutes total).
Add filling and fold
Sprinkle 1 ounce grated cheddar cheese across one half of the omelet and 1 tablespoon chopped chives or parsley if using. Use the spatula to fold the other half over the filling. Let cook 20–30 seconds to melt the cheese.
Finish and plate
Slide the omelet onto a plate and keep warm while you finish the hash browns and salad (cover loosely with foil if needed).
Hash Browns
Prepare potato
After grating the potato, place it in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (this keeps hash browns crisp). You should extract at least 2–3 tablespoons of liquid.
Fry
Heat a 10–12 inch skillet over medium-high heat and add 2 tablespoons vegetable oil (or clarified butter). When oil is shimmering, add the potato mixture, spreading it into an even 5–6 inch disk about 1/2 inch thick. Press down gently with a spatula. Cook without moving until the underside is deep golden brown and crisp, 4–5 minutes.
Flip and finish
Use a spatula to flip the hash brown (if it’s large, flip in sections). Cook the other side until golden and cooked through, another 3–4 minutes. Transfer to paper towels to drain briefly, then season with a pinch of salt.
Garden Greens
Assemble and dress
In a bowl, combine 2 cups mixed salad greens, 6 halved cherry tomatoes, and 1/4 cup thinly sliced cucumber. Drizzle with 1 tablespoon extra-virgin olive oil and 1 teaspoon fresh lemon juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat.
Plate
Arrange the dressed salad beside the omelet and hash brown on the plate. Serve immediately so the greens remain crisp.