The Essex Recipe

Prepare onion

Peel the yellow onion and slice it thinly into half-moons (about 1/8-inch thick).

Caramelize onions

Heat a 10-inch nonstick or stainless skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter is melted and shimmering, add the sliced onions and a pinch of kosher salt. Cook, stirring or tossing every 2–3 minutes, until soft and golden, about 12–18 minutes. If onions begin to stick or dry out, reduce heat to medium-low and add a splash (1–2 tsp) water. Stir in 1 tsp granulated sugar about halfway through to promote browning.

Finish onions (optional)

When onions are deep golden and sweet, stir in 1 tsp balsamic vinegar, cook 30 seconds to deglaze, then remove onions to a small bowl and set aside. Keep skillet over low heat for later use (or wipe clean if you will use a separate pan for the omelet).

Prepare tomatoes and spinach

Halve 6 cherry tomatoes. Rinse and pat dry 1 cup baby spinach. About 1 minute before cooking omelet, warm the halved cherry tomatoes in the pan for 30–60 seconds (skin side down) to soften slightly; remove and reserve. Quickly wilt spinach in the hot pan for 20–30 seconds with a tiny pat of butter if desired, then remove and reserve. These steps can be done in the same pan used for onions or a separate pan.

Butter the Texas toast: Spread 1 tbsp softened butter on each slice. Heat a separate skillet or griddle over medium heat. When hot, add the toast and cook 2–3 minutes per side until golden brown and crisp. Alternatively, broil in the oven on high for 1–2 minutes per side, watching carefully to avoid burning. Keep warm wrapped in foil.

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tbsp whole milk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Preheat pan

Use a 8–10 inch nonstick skillet. Heat over medium-low and add 1 tbsp unsalted butter for the omelet. Swirl to coat and allow butter to melt and foam without browning.

Cook the omelet

Pour the beaten eggs into the pan and let sit undisturbed 10–15 seconds until edges begin to set. Using a silicone spatula, gently pull set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat until the top is mostly set but still slightly glossy and custardy, about 1–1.5 minutes total.

Add fillings

On one half of the omelet, layer the caramelized onions (about 1/3 cup), the wilted baby spinach (about 1/3 cup), 6 halved cherry tomatoes, and 2 oz crumbled goat cheese evenly. Reserve a small pinch of goat cheese for garnish if desired.

Finish cooking

Fold the empty half of the omelet over the fillings using the spatula, forming a half-moon. Let cook 20–30 seconds more to warm through and slightly melt the goat cheese. If preferred, cover the pan with a lid for 20–30 seconds to aid melting without overcooking the eggs.

Plate

Slide the omelet onto a warm plate alongside the buttered Texas toast. Sprinkle chopped fresh chives and the reserved goat cheese over the top. Season with additional salt and pepper to taste.

Garnish the plate with chopped parsley (optional). Serve immediately while the omelet is warm with the crisp Texas toast on the side.