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Ingredients
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Omelette Base
Vegetable Filling
Cheese & Finish
Method
Omelette Base
- 1
Beat eggs
In a medium bowl, crack the 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until frothy and fully combined; this adds lightness to the omelette.
- 2
Preheat pan
Place a nonstick skillet (8–10 inches) over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Heat until butter melts and foam subsides but before browning, about 1 minute.
Vegetable Filling
- 3
Prep vegetables
While the pan heats, slice mushrooms into 1/4-inch slices (about 3 oz). Thinly slice 1/4 cup yellow onion. Dice 1/2 medium tomato into small pieces and roughly chop 1 cup fresh spinach. Mince 1/2 teaspoon garlic.
- 4
Sauté vegetables
In a separate small skillet over medium heat, add 1 teaspoon olive oil. Add sliced mushrooms and onions; sauté 3–4 minutes until mushrooms release moisture and onions soften. Add minced garlic and cook 30 seconds until fragrant. Add diced tomato and chopped spinach; cook 1–2 minutes until spinach wilts and tomatoes are slightly softened. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and set aside. Total time: ~6 minutes.
Cook & Assemble
- 5
Pour eggs into pan
With the skillet still over medium heat and the butter/oil mixture shimmering, pour the beaten eggs into the center. Immediately, using a spatula, pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the surface is mostly set but slightly moist on top, about 1–2 minutes.
- 6
Add filling and cheese
Spoon the sautéed mushroom, onion, tomato, and spinach mixture onto one half of the omelette in an even layer. Top the filling with 1 ounce Swiss cheese (sliced or shredded) so it will melt into the filling. Reduce heat to low and cover the skillet with a lid for 1 minute to help the cheese melt and finish cooking without overbrowning.
- 7
Fold and finish
Using a spatula, gently fold the empty half of the omelette over the filling to form a semicircle. Cook uncovered for 15–30 seconds to set the fold, then slide the omelette onto a plate, seam side down. If desired, garnish with 1 teaspoon chopped fresh chives.