Garden Omelet Recipe

Par-cook potatoes

Place cubed potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook for 6 minutes until just tender but not falling apart. Drain and let steam-dry in the colander for 2 minutes.

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the drained potatoes in a single layer. Let cook undisturbed for 3–4 minutes to form a crust.

Toss or flip the potatoes and continue to cook, stirring occasionally, for another 6–8 minutes until golden and crisp on most sides. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp smoked paprika. Stir in chopped parsley. Keep warm in a low oven (200°F/95°C) while you make the omelet.

Prepare vegetables: halve mushrooms and slice thinly if needed, dice tomato (squeeze out excess seeds), and thinly slice red onion. Roughly chop spinach if leaves are large.

In a small bowl, crack 3 eggs. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk until uniform and slightly frothy.

Heat a 8–9 inch nonstick skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When butter is melted and foaming, add the sliced red onion and mushrooms. Sauté for 3–4 minutes until softened and mushrooms release liquid.

Add the diced tomato and chopped spinach to the pan. Cook for 1–2 minutes, stirring, until spinach wilts and excess moisture evaporates. Season lightly with a pinch of salt. Transfer the vegetables to a small plate and wipe the pan clean with a paper towel if there is excess moisture or browning.

Return the pan to medium-low heat and add the remaining small pat of butter (about 1/2 tablespoon from the original amount if needed) to coat. Pour the beaten eggs into the pan, tilting to spread them evenly. Let the eggs set undisturbed for about 20–30 seconds until the edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. When the top is mostly set but still slightly glossy (about 45–60 seconds total), spoon the sautéed vegetables onto one half of the omelet in an even layer.

Sprinkle 1/2 cup shredded sharp cheddar cheese over the vegetables. Fold the empty half of the omelet over the filled half using the spatula. Let cook for another 30–45 seconds to melt the cheese and finish cooking the eggs through but not dry.

Slide the omelet onto a plate seam-side down and keep warm. Garnish with chopped chives if using.

If serving toast: while omelet cooks, toast 2 slices of sourdough until golden. Butter lightly with 1 teaspoon unsalted butter and keep warm.

If serving a biscuit: warm a buttermilk biscuit in a 350°F (175°C) oven for 5–7 minutes or microwave for 20–30 seconds until warm.

On each plate, place the omelet, a generous scoop of home fries, and the toast or biscuit. Add a small drizzle of hot sauce or a dollop of ketchup on the side if desired.

Serve immediately while hot.