Omelet Recipe

Prepare proteins

If using bacon, ham, chorizo, chicken, or crab ensure they are pre-cooked, drained and diced or shredded into roughly 1/4-inch pieces. Measure about 1/4 cup total of the chosen protein(s) per omelet. If using raw proteins (not recommended), cook them completely beforehand.

Sauté vegetables

If using onions, peppers, or mushrooms, heat a small nonstick skillet over medium heat with 1 teaspoon oil or a light pat of butter. Add diced onions and peppers and sauté for 3–4 minutes until softened. Add mushrooms and cook 2 more minutes until they release moisture. If using spinach, stir in and cook until wilted, about 30 seconds. Remove vegetables to a small plate and keep warm.

Prep fresh items

If using tomato or pico de gallo, drain any excess liquid and pat dry. Crumble or shred selected cheeses and keep within reach.

Whisk eggs: In a bowl, crack 3 large eggs, add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Heat pan: Place a 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook eggs: Pour the egg mixture into the skillet. Let it sit untouched for about 15–20 seconds until edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked eggs flow to the edges. Continue until eggs are mostly set but still slightly runny on top, about 1–1.5 minutes total.

Add fillings: Distribute your prepped fillings evenly over one half of the omelet: about 1/4 cup combined chosen proteins, 1/4 cup cooked vegetables (if using), and 1/4 cup shredded cheese or selected cheese (or combination). For tomatoes or pico de gallo add only 1–2 tablespoons to prevent sogginess. Sprinkle chopped herbs if using.

Finish cooking: Let the omelet cook another 20–30 seconds to melt the cheese and fully warm the fillings. If you prefer the top more set, cover the pan with a lid for 20–30 seconds or spoon a little hot butter from the pan over the top.

Fold and plate: Use the spatula to carefully fold the empty half over the filled half. Slide the omelet onto a warmed plate seam-side down. Let rest 30 seconds to allow residual heat to finish cooking the center.

Garnish and serve: Sprinkle with 1 tablespoon chopped cilantro or chives and add hot sauce to taste. Serve immediately.